As the weather continues to cool I find myself drawn more and more to warm and comfy things.  One of my all time favorite comfy things would be soup.  Only in the past couple of years have I discovered that I can really love tomato soup and I’ve concocted a few on the fly from time to time.  But on this occasion, I wanted a challenge.  I’ve had pasta with vodka sauce and I’ve had spinach & artichoke frequently on pizzas; I thought to myself “How can I have the best of both worlds and altogether in a delicious soup?”  My newest creation: Tangy Tomato, Artichoke & Spinach Soup.  Its not only warming to the belly but the hint of crushed red pepper spice along with the tangy vodka sauce add a nice little warmth to the tongue.  It isn’t hot enough to make you sweat, but just enough to keep the cold out.  It is a time consuming preparation, but I’ve always said, and I’m sure I’ve heard it a million times elsewhere “good food takes time!”  So, without further ado, I give you a delicious soup fit for all chilly seasons.

p.s. Be sure to try it with a nice loaf of buttery garlic toast! 

1 Tbsp Olive oil
1 Tbsp margarine or butter
1 medium onion, chopped fine
2 cloves garlic, crushed or minced
1-28 oz can diced tomatoes

¼ tsp Italian seasoning
¼ tsp crushed red pepper flakes

1 ½ cup heavy cream (or half & half for less fat)
¼ cup vodka (alcohol content cooks out)

2 bay leaves, dried
½ tsp Italian seasoning or ¼ tsp oregano & ¼ tsp basil
1 Tbsp brown or natural cane sugar
1-6 oz. can tomato paste
1 Tbsp Braggs liquid aminos or 2 tsp soy sauce
1/8 tsp white pepper
1/2 tsp salt
1/8 tsp black pepper
1/4 cup grated parmesan or Asiago cheese

6 cups water
2 cups McKay’s chicken style seasoning mixed to broth or 2 cups vegetable broth
1 14 oz can artichoke hearts, drained, rinsed & coarsely chopped
1-28 oz can diced tomatoes
1-8 oz package frozen chopped spinach, thawed
½ tsp dried basil

Heat oil & margarine/butter over medium.  Sautee’ onion & garlic until soft & translucent.  Add 28 oz. can of tomatoes with juices and ¼ tsp Italian seasoning & red pepper.  Bring to boil, reduce to medium-low, cover & simmer for 20-30 minutes or until tomatoes are soft and pulpy, stirring occasionally. 

Mash tomatoes with large spoon or spatula to break down a little more; add cream (or half/half) and vodka.  Mix well and simmer for 5 minutes or until creamy consistency.  Add bay leaves, seasoning, sugar, tomato paste, Braggs, white & black peppers & salt.  Mix well and simmer for 10 minutes, stirring occasionally.  Remove from heat and mix in cheese.  Cover and set aside for later use.

In a large soup pot add 6 cups of water and 2 cups of prepared broth.  Add 2nd 28 oz. can of tomatoes with juices.  Bring to boil, cover, reduce heat and simmer for about 15 minutes.  If you have an immersion blender (which I highly recommend) or like a creamier consistency, slightly puree tomato/broth/water mix until lumpy-watery consistency.  Add chopped spinach & artichokes.  Mix and bring to boil.  Reduce heat, add ½ tsp of dried basil and simmer for about 5 minutes.  Stir in creamy tomato-vodka sauce and mix thoroughly.  Cover and simmer for about 10-15 minutes, stirring occasionally.  Serve very warm, topped with grated parmesan or Asiago cheese.  Additional salt &/or pepper as needed.