Tomato and spinach soup

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4 servings Prep: 45 mins

This soup is perfect for cold winter evenings.

By Food24 May 23 2019
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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.



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