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.