Vegetarian Roasted Tomato, Spinach and Chick Pea Soup made with roasted tomatoes, fresh spinach and chick peas is so creamy and delicious.
Whether it's Winter or Summer, there is nothing like a nice bowl of hot soup on a rainy day! I started off making this Vegetarian Roasted Tomato, Spinach and Chick Pea Soup for lunch one afternoon.
It looked fantastic with the chunks of roasted tomatoes, fresh spinach and whole chick peas, but it tasted a little on the bland side.
I didn't want to add salt or cheese, so I pureed all of the ingredients instead. It's amazing how just pureeing something can give it an entirely new flavor.
How do you make Roasted Tomato, Spinach and Chick Pea Soup?
For this recipe you'll need a large Beefsteak or Heirloom tomato, EVOO, red onion, garlic, fresh basil, chick peas, fresh baby spinach, and vegetable broth.
Start by preheating your oven to 425 degrees F, chop and season the tomatoes with salt and pepper and place on a baking sheet. Bake 10 minutes until they start to soften.
Next, heat the oil in a nonstick skillet over medium heat; then add the onion and garlic. Sauté 2-3 minutes until the onion starts to turn translucent; then add in the basil, spinach, chick peas and cooked tomatoes and saute for another 2-3 minutes.
Add the broth and water, bring to a boil; then reduce heat to low and simmer for 10 minutes.
If you like a "brothy" soup, leave whole. If you prefer it blended and creamier like I did, use your immersion blender or blender to pulse all of the ingredients together until smooth; approximately 1-2 minutes.
Everything blended nicely together and this recipe turned into a heart healthy, creamy soup I could put in a cup and drink instead; which is a HUGE time saver when I'm trying to do other things at the same time! ~Enjoy!
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Vegetarian Roasted Tomato, Spinach and Chick Pea Soup
Ingredients
- 1 large tomato (diced)
- 2 teaspoons extra virgin olive oil
- ¼ cup diced red onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 1- (15-ounce) can chick peas (rinsed and drained)
- 2 cups fresh spinach (rinsed, dried, stems removed)
- 3 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F.
- Season tomatoes with salt and pepper and place on a baking sheet. Bake 10 minutes until they start to soften.
- Heat the oil in a nonstick saute pan over medium heat; then add the onion and garlic. Saute 2-3 minutes until the onion starts to turn translucent.
- Add the basil, spinach, chick peas and cooked tomatoes and saute for another 2-3 minutes.
- Stir in the broth, bring to a boil; then reduce heat to low and simmer for 10 minutes.
- If you like a "brothy" soup, leave whole. If you prefer it blended (like I did), use your immersion blender to blend all of the ingredients together until smooth; approximately 1-2 minutes.
Nutrition
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