This soup is perfect for cold winter evenings.
|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|
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
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
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.