Tomato Artichoke Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, vibrant tomato and artichoke soup with fennel and tarragon, ready in 20 minutes. Bright and dynamic with herbaceous notes and pantry-friendly ingredients. A light but satisfying vegan lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 586mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.