Vegan Tomato Artichoke Soup


I am a huge fan of tomato soup. After the roasted tomato soup I made for my uncle, I was craving a vegan version. When I found this recipe I fell in love. I mean tomato soup with artichoke hearts. A foodies dream. Le sigh

This is a great lunch or a light dinner with tons of flavor . We only have a toaster at work so grilled cheese is out of the question. But dipping toast in the soup is a more than equal substitute. I don’t miss the cheese at all.

As the case with many soups, the longer this soup sets, the tastier it gets.

Vegan Tomato Artichoke Soup

Based on a recipe by Vegalicious

  • 28 oz can tomato-vegetable juice (such as V8)
  • 15 oz can artichoke hearts
  • 1 cup vegetable broth
  • 1/2 – 1 cup soy yogurt
  • 2 tablespoons vegan margarine
  • 1 large onion
  • 1 clove garlic
  • 3 bay leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon basil
  • salt and pepper to taste
  • cayenne pepper, optional

Chop the onion and garlic. Heat 2 tablespoons vegan margarine in a large soup pot. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.

Add the tomato vegetable juice and heat. Quarter the artichokes. Add 1/2 the artichokes and the vegetable broth to the soup. Add the thyme and oregano. Simmer for 15 minutes.

Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency.

Add 1/2 cup soy yogurt. If you wish a more creamy soup, add more soy yogurt. Season to taste with salt and pepper and optionally cayenne pepper.

Add the other 1/2 of the artichokes. Serve the soup with pieces of the artichokes, and croûtons if you wish.

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