Roasted Red Pepper and Artichoke Soup
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- 4 medium red bell peppers
- nonstick cooking spray
- 1 medium yellow onion, peeled and chopped
- 2 celery ribs, chopped
- 3 medium garlic cloves, chopped
- 1½ teaspoons dried thyme
- 2 cans (14 ½ ounces) vegetable or chicken broth, no salt added
- 2 Tablespoons fresh lemon juice
- 4 plum tomatoes,seeded and coarsely chopped
- 3 Tablespoons tomato paste, no salt added
- 3 medium artichokes
- salt and freshly ground black pepper for seasoning
- Wash hands with soap and warm water. Wash fresh vegetables before preparing.
- Slice off the tops of the bell peppers. Remove the seeds and cut into 3 or 4 pieces.
- Place bell peppers on a broiling pan, lined with aluminum foil. Broil for about 10 minutes, until the skins are charred.
- Place bell peppers into a paper bag and close the top.
- Spray the bottom of a large pot with nonstick cooking spray and heat over medium high heat for several minutes.
- Add the onions, celery, garlic, and thyme and cook while stirring for about 5 minutes.
- Add the broth, lemon juice, chopped tomatoes and tomato paste. Stir to blend.
- Bring to a boil, reduce heat, cover and simmer.
- Remove artichoke stems and outer leaves.
- Slice off the top of the artichoke halfway from the base.
- Cut the artichoke in half vertically and remove the fuzzy middle (the choke).
- Cut the artichoke heart into thin slices and add to the pot.
- Remove the skins from the peppers, chop, and add to the pot.
- Bring the pot back to a boil, reduce heat, cover, and simmer for 10 minutes or until artichokes are tender.
- Season to taste salt and freshly ground black pepper. Serve warm.
Nutrition Facts (Per Serving)Calories, 181; Carbohydrate, 39 g; Protein, 8 g; Total Fat, 1 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 14 g; Total Sugars, 16 g; Sodium, 426 mg; Calcium, 132 mg; Folate, 193 mcg; iron, 4 mg; Percent Calories from Fat, 5%.
Makes 3 servings.Recipe provided by Kristine Fortier.