Roasted Creamy Tomato And Spinach Soup - cooking recipe

Ingredients

6 cups plum tomatoes or 1 large onion, diced
1 cup fennel, diced
10 ounces spinach (baby)
1/2 cup heavy cream
1/2 cup milk
1/2 cup vegetable broth or 1/2 cup stock
1/4 cup fresh basil, fine chopped
1/4 teaspoon dried oregano
1 teaspoon sugar
1 tablespoon garlic, minced
1 pinch red pepper flakes
1/4 cup olive oil, to saute the vegetables
salt and pepper

Preparation

Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.