Name: Tomato and spinach soup
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1 kg tomatoes cut in half; 30 ml butter unsalted; sea salt and freshly ground black pepper; 2 onion chopped; 6 garlic cloves, crushed; 2 ml dried chilli flakes; 410 ml tinned tomatoes; 400 g baby spinach; 10 ml fresh thyme chopped; 6 chicken stock

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Ingredients (10)

1 kg	tomatoes — cut in half
30 ml	butter — unsalted
	sea salt and freshly ground black pepper
2	onion — chopped
6	garlic — cloves, crushed
2 ml	dried chilli flakes
410 ml	tinned tomatoes
400 g	baby spinach
10 ml	fresh thyme — chopped
6	chicken stock

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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.