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 |
|

Ingredients
- 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
Method
- 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.
- Once the tomatoes start to soften add the passata, stock, mixed herbs, fresh rosemary and stir through.
- 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).
- Once cooked use a hand blender or processor to mix thoroughly. If necessary add some boiling water until the soup reaches your desired consistency.
- Season with freshly ground black pepper and enjoy.
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