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In a large soup pot, add 2 Tbs. sun-dried tomato oil and bring to a medium high heat. Add the onions and sauté about five minutes, until you get some nice color. Add the minced garlic and rosemary, sautéing another minute. Add the tomatoes and let this cook a minute or two, just so the flavors start to build.
Add the potatoes to the pot and toss with everything. Pour in the stock and cream and bring the heat up just a tad. Once boiling, season with a good pinch of salt and reduce the heat to a medium. Let this lightly simmer anywhere from 25 to 35 minutes, until the potatoes are tender under a knife.
Add the spinach and stir to wilt. Now taste it. More salt? Add another pinch to get it just right. Add a squeeze of lemon juice to the soup to wake it up! Just about a Tbs. More if you want that good bite.
Ladle into soup bowls and garnish with parmesan cheese!
Serves 4.