Tomato And Spinach Soup

By á-174942

Ingredients

• 2 cans tomatoes - (28 oz ea)
• 1/4 cup butter - (1/2 stick)
• 1 onion finely chopped
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano crumbled
• 1/2 cup whipping cream
• 1 package frozen chopped spinach - (10 oz) thawed, well drained
• 1/4 cup chopped fresh basil (or 1 tbspn dried basil, crumbled)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup milk (optional)
• 1/2 cup grated Parmesan

Details

Servings 4

Preparation

Step 1

Puree canned tomatoes with juices in processor or blender until smooth.

Melt butter in heavy large saucepan over medium-low heat. Add onion and saute until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes.

Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired.

Ladle soup into bowls; pass Parmesan separately.

This recipe yields 4 servings.