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Roasted tomato and spinach soup

When I have the oven on baking or roasting I always use the lower shelf for something else that can be used for other meals. I tend to bake a lot a veggies and make pasta sauces or quick soups from them the following days. This vegan roasted tomato and spinach soup is one of these meals, made from pre-roasted tomatoes. Cooking the soup then took only 10 minutes. I served it with flatbread.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large ripe tomatoes
  • 1 large red onion
  • 3 cloves of garlic
  • 2 Tbsp olive oil
  • 1 tsp dried Italian mixed herbs or oregano
  • 1 Tbsp balsamic vinegar or 1tsp brown sugar
  • 750 ml vegetable stock
  • 2 large handful of baby spinach
  • 1 handful fresh herbs of your choice such as basil, parsley or coriander

Method
 

  1. Turn the oven on to 180°C.
  2. Cut the tomatoes in half then place them in a large, shallow baking tray, cut-side facing upwards.
  3. Peel, then cut the onion into thin wedges. Tuck them between the tomatoes together with the peeled garlic cloves. Drizzle with the oil and vinegar, then scatter with the spices and sugar (if used). Season with salt and pepper. Toss well, then bake for approx. 25 minutes until the vegetables have softened.
  4. Transfer everything to a saucepan, including the cooking jus. Add the stock and bring the boil. Cook for 5 minutes then add the spinach, cook for another minutes or so, then turn off the heat, put a lid on and steam for 5 minutes. Add the herbs.
  5. Using a stick blender, whiz the soup until you get a smooth texture.
  6. Serve warm with a squeeze of lemon juice or dash of cider vinegar and freshly ground pepper.