Cherry Tomato and Spinach Soup

  • Prep: 10 Minutes
  • Cook: 25 Minutes
  • Serves: 6

It’s certainly soup season and this is a must try. A tasty, easy way to hit your five a day and cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant that helps prevent cancer and heart disease.

Calories 104
Carbs 19g
Fat 1g
Protein 7g
Free From


  • Olive oil for cooking
  • 3 garlic cloves finely chopped
  • Two sprigs fresh rosemary finely chopped
  • 400g fresh cherry tomatoes
  • 1 heaped teaspoon mixed herbs
  • 2 red or yellow peppers, sliced
  • 200g fresh spinach
  • 200ml homemade chicken stock
  • 400ml passata
  • 1 tsp Himalayan pink or Celtic sea salt 
  • Freshly ground black pepper to taste


  1. Heat the olive oil in a large saucepan on medium and add the garlic, peppers and cherry tomatoes. Gently stir fry for 4-5 minutes.
  2. Once the tomatoes start to soften add the passata, stock, mixed herbs, fresh rosemary and stir through.
  3. Bring to the boil and then simmer for about 25 minutes, add the spinach in the last 5 minutes to wilt down (you can add earlier with other ingredients if easier).
  4. Once cooked use a hand blender or processor to mix thoroughly. If necessary add some boiling water until the soup reaches your desired consistency.
  5. Season with freshly ground black pepper and enjoy.
  6. </ol