Ingredients:

• 4 large tomatoes
• Black pepper, thyme, and rosemary
• Olive oil spray
• 2 bunches of spinach, or 1 10-ounce package frozen spinach, defrosted
• 1 teaspoon olive oil
• 1 cup chopped leeks or onions
• 4 stalks celery, chopped
• 1/2 teaspoon black pepper
• 1 teaspoon tarragon
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1/2 teaspoon nutmeg
• 1 tablespoon Bragg Liquid Aminos (found in health food stores) or tamari
• 4 cups vegetable stock
  

Directions:

Preheat the oven to 350 degrees. Cut off the vine end and make a small X with a paring knife on the top of the smooth side of each tomato. Place the tomatoes in a shallow baking pan, X side up. Sprinkle generously with black pepper, thyme, and rosemary and spray lightly with olive oil. Roast for 20 to 30 minutes. Cool the tomatoes, then gently peel off and discard the skin. Place the tomatoes and their juice in a bowl and break them up or mash into small pieces with a fork. Set aside.

Clean, rinse, and drain the fresh spinach. If you are using defrosted frozen spinach, place it in a strainer and push out the excess liquid. Set aside. Heat a soup pot over medium heat and add the oil, leeks, celery, herbs and spices, and aminos. Saute' for 3 or 4 minutes. Add the tomatoes and the spinach and simmer for another 5 minutes. Add the stoch to just cover the tomato mixture. Bring to a boil, then reduce the heat. Simmer for 5 more minutes. Add more stock to create desired consistency.

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