Mediterranean Tomato Spinach Soup

Autumn — Chapter Four.

A small break from pumpkin soup.

*In the orange season, the red wants its own vision. Quelques tomates par là, a handful of spinach par ici, de l’ail and a hint of spice.
A warm bowl of tomato soup to ease the red’s foul mood.*

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The Actors

• 500 g fresh tomatoes
• 1 onion
• 4 garlic cloves
• Olive oil
• Salt
• Thyme, fresh or dried
• Dried basil
• 1 cup canned tomato sauce (or 1 tablespoon tomato paste)
• 3–4 chopped dried tomatoes
• 1 spoon of harissa (to taste, avec modération)
• Hot water or vegetable stock
• 1 handful of fresh spinach (about 100 g)
• A splash of lemon juice
• Cream (optional)

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The Story

First, roast the fresh vegetables: bake the tomatoes, onion, and garlic, parfumés with thyme and dried basil.
Add salt and olive oil, and let them have un tour au four for about 30 minutes at 200 °C, until caramelized and tender.

Then we prepare the stage. In a pot, heat a little olive oil and sauté the dried tomatoes (or paste) and harissa for two minutes, until they release their Mediterranean soul.
Add the canned tomato sauce (or hot water/stock if you used paste) and the baked légumes.

Simmer everything together for about ten minutes. You can add more thyme and dried basil for a sunnier effect.
Finally, add the spinach for a fresh touch. Let it bloom for about two minutes, then blend le tout.

The lemon juice and olive oil will add brightness and balance. You can also add a spoonful of cream if desired.

Enjoy warm with some bread or baked fish for a cozy dinner – or with une petite salade verte.

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The Curtain Call (Storage)

Keep in the fridge for up to one week.

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Epilogue

The pumpkin’s soul: “I think all this is too hot and startlingly red for this atmosphere around here.”

With the added cream, the red is not fully satisfied. We’ll have to do something about it.