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Tomato and spinach soup


Tomato and spinach soup

Ingredients 11
Servings 4
Time 45 mins

Ingredients

  • 1
    kg
    ripe tomatoes, cut in half
  • 125
    ml
    olive oil
  • 30
    ml
    unsalted butter
  • Salt and freshly ground black pepper
  • 2
    onions, chopped
  • 6
    cloves garlic, crushed
  • 2
    ml
    chilli flakes
  • 410
    ml
    tomatoes, with their juice
  • 400
    g
    baby spinach
  • 10
    ml
    chopped fresh thyme leaves
  • 6
    cups chicken stock or water
 

Method

 

Preheat the oven to 200°C.

Toss together tomatoes, half the olive oil, salt and pepper.

Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

Heat remaining olive oil and butter in a large heavy based saucepan, sauté onions and garlic, add chilli flakes, fry for 10 minutes, until the onions start to brown.

Add canned tomatoes, spinach, thyme and chicken stock.

Add the oven-roasted tomatoes, including the liquid on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes.

Transfer to a food processor and blend until smooth.

Check for seasoning. Serve hot or cold with crusty bread, garnish with croutons and herbs.

 

 

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