Roasted tomato soup with chickpeas and spinach
When tomatoes are season (therefore cheap) I buy many kilos of them and make tomato sauce which I freeze for future meals. My favourite way of preparing the tomatoes is baking, which gives them a deeper, smoky flavour. I made this vegan roasted tomato soup with chickpeas and spinach using a frozen portion, so the soup took me 10 minutes cook. In this recipe I include the baking process too. Serve it with bread rolls, crostini, flatbread, oatcakes etc whatever takes your fancy!
Ingredients
Method
- Turn the oven on to 180°C.
- Put the tomatoes into a large baking tray.
- Cut the onion into thin wedges put these between the tomatoes. Add the chilli (deseeded and stem removed). Scatter the garlic cloves around the tomatoes (with skin on).
- Drizzle with the oil and dust with the spices. Season with salt and pepper. Combine well, then bake for 25 minutes.
- Transfer the tomatoes to a saucepan, including the cooking jus. Add the stock and the chickpeas. Bring the boil.
- Add the spinach, turn off the heat, put a lid on and steam for 5 minutes.
- Using a hand-held blender, process the soup until you get your desired texture (it’s nice coarse and smooth).
- Serve warm with lime juice and freshly ground pepper.