Roasted Tomato, Spinach & Asiago Soup – a delicious recipe with cherry tomatoes, garlic, onion, oil, pepper, oregano. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Toss the tomatoes and garlic in a little oil, place in roasting pan and put in 400 degree oven. Toss a few times until well caramelized (brown-not black). Remove from oven and deglaze the pan with a little water.
2
Place oil in soup pot to coat bottom. Heat on med-high heat, onions and saute until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until spinach is wilted (4-5 Min). Add wine, stir and cook until wine has evaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15 - 20 min. Remove from heat. Using had held blender, process until smooth. (If using countertop blender, let cool a little before blending).
3
Return soup to stove on low and add cream and salt to taste. Ladle into bowls and top with Asiago cheese.
886
kcal
Calories
20
g
Fat
86
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 lb. cherry tomatoes, 8 - 10 whole garlic cloves, 1 med. diced onion, oil to coat pan, and more.
Yes, Roasted Tomato, Spinach & Asiago Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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