Roasted Red Pepper and Artichoke Soup

I don't know about you but living in the north east this winter has resulted in many cold nights filled with hot soup by the fire. A good thing that came of the nights and nights of hot soup was essential creativity and a new soup to add to my list of "go to's".  It is bright, flavorful and welcomes Spring...if it ever decides to arrive.

Serves 6 hearty bowls

Ingredients: 

2 Red Peppers- halved, seeds and stems removed

1 Sweet Onion -outer layer removed, cut in half, end removed

1 Clove Garlic minced

3 Cups of Fresh Spinach

1 14 oz container of Organic Vegetable Stock 

2 cans of Artichoke Hearts, Drained and cut into quarters

1 Can of Organic San Marzano Tomatoes (seeds removed) 

3 Tablespoons Olive Oil

1 Tsp Thyme

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste 

Directions:

Preheat oven to 425. Line a cookie sheet with foil and place the Red Peppers and Onion face down on the sheet. Drizzle with Olive Oil and season lightly with salt. Roast for 25 mins or until softened and slightly carmelized. 

Let cool on the cookie sheet with a piece of foil over the top of the peppers. This will help them to steam slightly and will make the skins easier to remove. Once cooled remove the skin from the peppers. 

Meanwhile in a large sauce pan heat to med/low heat and add 3 Tablespoons of Olive Oil. Add Minced garlic and cook stirring constantly for 1 minute being careful not to let it burn. Next add the San Marzano Tomatoes, thyme and cayenne pepper. Stirring cook for 2 mins, then add the vegetable broth. Simmer on low for 5 mins. Remove from heat and add in the peppers,onion and juices left in the cookie sheet from roasting. 

With an immersion blender carefully blend until smooth. Place back on low heat and simmer for another 10 mins stirring frequently. Next add artichoke hearts and fresh spinach ( saving a small amount of each for garnish if you'd like). 

Serve. 

**Goes well with GF Matzo, GF crackers, GF Corn bread or baked Potato. **