Spinach Soup with Blistered Tomatoes
This is a wonderful soup. It’s one of those recipes you’ll glance through and think “dang, that seems boring.” But after the first bite you’ll be reminded that once again, simple ingredients really are what makes a meal something you’ll come back to over and over again. We garnished this soup with the last of the vine ripened cherry tomatoes from the greenhouse and added some frozen peas from earlier in the spring. The flavors are bright and refreshing while still warming you up from the inside out. I love when the summer bounty overlaps with the fall harvest and this meal is a great marriage of all my favorite ingredients in one nourishing bowl. Serve with a glass of crisp white wine and some crusty bread for dunking.
Cheers to the harvest!
Spinach Soup with Blistered Tomatoes
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6
Roasted Cherry Tomatoes- 2 pints cherry tomatoes
- olive oil
- salt and pepper
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 2 small potatoes, finely chopped (about 1 pound)
- 3 1/2 cups vegetable stock (homemade is best)
- 2 cups fresh or frozen peas
- 14 ounces fresh spinach leaves, roughly chopped
- 1/4 cup chopped parsley leaves
- Salt and pepper to taste
- pinch of crushed red pepper flakes
- 2/3 cup heavy cream
Preparation
- Preheat the oven to 400F. Toss the tomatoes lightly with olive oil and a sprinkling of salt and pepper. Place in a single layer on a baking sheet and roast in the oven until tender and slightly blistered. About 15-20 minutes.
- Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onion and cook, stirring often until soft, about 6-8 minutes. Add the garlic and potatoes and continue to cook for 3 minutes longer. Pour in the vegetable stock and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
- Add the peas and simmer for about 3 minutes longer, being careful not to overcook the peas as you want them to remain as green as possible. When the peas are tender add in the spinach and parsley. Once wilted use an immersion blender to puree the soup (or you can transfer the soup to a stand blender and puree that way) Season with plenty of salt and pepper and a pinch of crushed red pepper and continue to puree the soup so all the flavors can meld together.
- Stir in the heavy cream and let heat through for about 3 minutes. Taste for seasonings and adjust as needed.
- Ladle soup between bowls and top with the roasted cherry tomatoes
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
This looks really lovely. I’m not so great with dairy though… how do you think this would taste with a coconut or other non-dairy milk instead of heavy cream? Many thanks!