TOMATO SPINACH SOUP

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TOMATO SPINACH SOUP image

Categories     Soup/Stew     Tomato     Simmer

Yield 4 people

Number Of Ingredients 10

• 2 28-ounce cans tomatoes
• 1/4 cup (1/2 stick) butter
• 1 onion, finely chopped
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano, crumbled
• 1/2 cup whipping cream
• 1 10-ounce package frozen chopped spinach, thawed, well drained
• 1/4 cup chopped fresh basil or 1 tablespoon dried, crumbled
• 1/2 cup (about) milk (optional)
• 1/2 cup grated Parmesan

Steps:

  • Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté 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. Note: Substitute olive oil for butter. Use Muir Glenn Fire Roasted Tomatoes.

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