Cozmeena Roasted Tomato Florentine Soup

Hearty, healthy and low cal -- like bruschetta in a bowl..YUM!

Approximately 8 servings

  • 4 lbs Plum tomatos (approx. 20) cut in quarters
  • 2 large onions cut in quarters and separated
  • 3-4 cloves garlic left whole or cut in large peices
  • 4-5 Tbsp dried basil or fresh (cut leaves)
  • Freshly ground pepper
  • 1 tsp salt
  • ¼ cup olive oil
  • ¼-1/3 cup light coconut milk (optional)
  • 1 32 oz box/can chicken or vegetable stock
  • 4-6 cups of fresh spinach chopped
  1.  Preheat oven to 400 degrees.
  2.  In a large bowl, mix together sliced tomatoes and onions in quarters (large pieces) and garlic – leave whole or cut into large pieces
  3. Sprinkle basil, salt, pepper and olive oil and mix together.
  4. Pour into one large roasting pan or 2 - 9x13 baking pans and bake for 45 minutes.
  5. Place in soup pot and blend with an emulsifier until all pieces are pureed.  (You can use a blender and do in batches too)
  6. Add coconut milk and part or all of the chicken/veggie stock to reach desired consistency.
  7. When heated, add spinach and stir until wilted.
  8.  Serve immediately topped with grated Parmesan cheese.