Soups & Stewscarriesexperimentalkitchen
Vegetarian Roasted Tomato, Spinach and Chick Pea Soup
Vegetarian Roasted Tomato, Spinach and Chick Pea Soup made with roasted tomatoes, fresh spinach and chick peas is so creamy and delicious.
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- pan
- blender
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Season tomatoes with salt and pepper and place on a baking sheet. Bake ⏱️ 10 minutes until they start to soften.
3
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.
minced garlic1 tablespoon
4
Add the basil, spinach, chick peas and cooked tomatoes and saute for another ⏱️ 2-3 minutes.
fresh spinach (rinsed, dried, stems removed)2 cups
5
Stir in the broth, bring to a boil; then reduce heat to low and simmer for ⏱️ 10 minutes.
6
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 Facts
calories
178 kcal
fat Content
4 g
serving Size
1 cup
fiber Content
8 g
sugar Content
6 g
sodium Content
250 mg
protein Content
9 g
carbohydrate Content
28 g
saturated Fat Content
0.5 g
unsaturated Fat Content
3 g
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