TOMATO AND SPINACH SOUP

INGREDIENTS:
1 kg ripe tomatoes, halved
125 ml olive oil
30 ml butter
Salt and pepper
2 onions, chopped
6 cloves garlic, crushed
2 ml chili flakes
1 can tomatoes
400 g baby spinach
10 ml chopped fresh thyme
1 lt chicken stock/ water

METHOD:

Preheat oven to 200 degrees C.
Toss together the tomatoes, ½ oil, salt and pepper.
Roast tomatoes for 45 minutes.
Heat remaining oil and butter in a saucepan. Sauté onions and garlic and
chili flakes and fry for 10 minutes.
Add the rest of the ingredients.
Add the roasted tomatoes as well.
Bring to the boil. Simmer uncovered for 40 minutes.
Blend in a food processor until smooth.
Adjust seasoning.

Serve warm with croutons.
Serve with crusty bread.

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