AZ Health Zone/ Dinner/ Soups

Roasted Red Pepper and Artichoke Soup

Roasted Red Pepper and Artichoke Soup

AZ Health Zone
0 from 0 votes
Course Dinner, Soup
Cuisine American
Servings 3

Equipment

  • Cutting Board
  • Knife
  • Measuring Spoon
  • Broiling Pan
  • Aluminum Foil
  • Large Pan

Ingredients
  

  • Ingredients
  • 4 medium red bell peppers
  • nonstick cooking spray
  • 1 medium yellow onion peeled and chopped
  • 2 celery ribs chopped
  • 3 medium garlic cloves chopped
  • 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

Instructions
 

  • Directions
  • 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.

Notes

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
Keyword Artichokes, Roasted Red Peppers, Tomatoes
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