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Tomato And Spinach Soup


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  • 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


Servings 4


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.

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