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| Home -> [Soups & Stews, Spinach, Tomatoes, Vegetables] -> [Tomato and spinach soup Recipe] |
Tomato and spinach soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews, Spinach, Tomatoes, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| can | (28 oz) tomatoes | | 1/4
| cup | Butter | | 1
| | Onion, finely chopped | | 1
| tsp | Sugar | | 1/4
| tsp | Dried oregano, crumbled | | 1/2
| cup | Whipping cream | | 10
| oz | Frozen chopped spinach | | | -thawed, well-drained | | 1/4
| cup | Chopped fresh basil or 1 tb | | | -dried, crumbled | | 1/2
| cup | Milk (optional) | | 1/2
| cup | Grated Parmesan |
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Procedures:
| 1 | Puree canned tomatoes with juices in processor or blender until smooth. | | 2 | Melt butter in heavy large saucepan over medium-low heat. | | 3 | Add onion and saute until very tender, about 5 minutes. | | 4 | Stir in tomatoes, sugar and oregano. | | 5 | Simmer 10 minutes. | | 6 | Mix in cream, spinach and basil and simmer 3 minutes longer. | | 7 | Season to taste with salt and pepper. | | 8 | Thin soup with milk if desired. | | 9 | Ladle soup into bowls; pass parmesan separately |
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