Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g ripe tomatoes
  • 1 large red onion
  • 4 cloves of garlic
  • 1 green chilli optional
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 500 ml vegetable stock approx.
  • 1 tin of chickpeas 400 ml, drained
  • 200 g spinach
  • Salt and pepper
  • Lime juice

Method
 

  1. Turn the oven on to 180°C.
  2. Put the tomatoes into a large baking tray.
  3. 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).
  4. Drizzle with the oil and dust with the spices. Season with salt and pepper. Combine well, then bake for 25 minutes.
  5. Transfer the tomatoes to a saucepan, including the cooking jus. Add the stock and the chickpeas. Bring the boil.
  6. Add the spinach, turn off the heat, put a lid on and steam for 5 minutes.
  7. Using a hand-held blender, process the soup until you get your desired texture (it’s nice coarse and smooth).
  8. Serve warm with lime juice and freshly ground pepper.