Easy Fennel Artichoke Tomato Soup Recipe Tastes Like an Italian Farmers Market by Jan Mostrom

Oh, I just love fall and the cooling weather and the start of fires in my fireplace. This tomato soup recipe with fennel and artichokes hits just the right spot, especially when combined with crispy homemade croutons. It's the perfect way to welcome the fall season!

This Italian-inspired vegetable soup recipe has a list of healthy, wholesome ingredients. Here is your farmers market fresh shopping list for this soup: olive oil, onion, garlic, fennel, crushed tomatoes or fresh tomatoes, vegetable broth, canned artichoke hearts, fresh herbs and balsamic vinegar. The gluten-free soup cooks up on the stovetop in about 20 minutes.

Serve this hearty vegetable soup for lunch or dinner. If you don't top it with homemade croutons, serve it with some hot bread. This vegetarian soup is great to pack for lunch the next day.

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 fennel bulb, chopped
• 1 can (28 ounces) crushed tomatoes or 3 large fresh tomatoes, diced small
• 4 cups vegetable broth
• 1 can (16 ounces) artichoke hearts, chopped
• 2 heaping tablespoons fresh herbs
• 1 teaspoon sea salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons pure maple syrup (optional)

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Whisk

Recipe Notes

• You can use any fresh herbs or combination of tarragon, thyme, basil or oregano. I love mixing them for a fresh and more complex flavor.

• You can use chicken broth if you don't have vegetable broth. Try this easy homemade vegetable stock recipe.

• As always, investing in great balsamic makes everything you use it in taste that much better.

Here's how to make it:

1. Place a large soup pot on the stove on medium heat. Sauté the onion and fennel for about 8 minutes. Add the garlic and cook for an additional 2 minutes.
2. Add the tomatoes, broth, artichokes, fresh herbs, salt, pepper and balsamic. Cook for about 15 minutes or until heated through. Taste and adjust salt, pepper and add maple syrup, if needed or desired. Top with homemade croutons, if desired.

Nutrition Facts Per Serving

Calories: 155

Total Fat: 4.3g

Saturated Fat: 0.7g

Cholesterol: 0mg

Sodium: 1268mg

Total Carbohydrate: 20g

Dietary Fiber: 10.7g

Total Sugars: 5.6g

Protein: 8.1g

Vitamin D: 0mcg

Calcium: 127mg

Iron: 1mg

Potassium: 252mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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