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Tomato Artichoke Soup with Fennel and Tarragon (Un-Tested) Recipe

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This recipe for Tomato Artichoke Soup with Fennel and Tarragon (Un-Tested) is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1) In a soup pot, saute’ onion, fennel bulb and garlic in olive oil for 10 minutes over medium heat until soft.

2) Add crushed tomatoes, vegetable broth, artichokes, tarragon, salt, pepper, balsamic and maple syrup.

3) Cook until heated through.
Number Of Servings:
Number Of Servings:
8 - 1 Cup Portions
Preparation Time:
Preparation Time:
10M Prep + 15M Cook = 25M Total
Personal Notes:
Personal Notes:
Flavour boosters- add a teaspoon of fennel seeds with sautéing onions. Add red pepper flakes for a kick or try the fruitier mild pepper Urfa Biber.

Amp up protein with a can of white beans, or chickpeas.

Add a cup or two of greens (like chard or kale) to sautéing onions. Or fresh spinach added just before serving.

 

 

 

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