Tomato Artichoke Soup
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
8 servings
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 fennel bulb, chopped
- 28 oz can crushed tomatoes
- 4 cups vegetable broth
- 16 oz can artichoke hearts, chopped
- 2 heaping tablespoons fresh tarragon
- 1 teaspoon sea salt, to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
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Preparation
Step 1
In a soup pot, saute’ onion, fennel bulb and garlic in olive oil for 10 minutes over medium heat until soft.
Step 2
Add crushed tomatoes, vegetable broth, artichokes, tarragon, salt, pepper, balsamic and maple syrup.
Step 3
Cook until heated through.
Step 4
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