Tomato And Spinach Soup Recipe - Cooking Index
2 | Tomatoes - (28 oz ea) | |
1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
1 | Onion - finely chopped | |
1 teaspoon | 5ml | Sugar |
1/4 teaspoon | 1.3ml | Dried oregano - crumbled |
1/2 cup | 118ml | Whipping cream |
1 | Frozen chopped spinach - (10 oz) - thawed, well drained | |
1/4 cup | 36g / 1.3oz | Chopped fresh basil |
= (or 1 tbspn dried basil, crumbled) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/2 cup | 118ml | Milk - (optional) |
1/2 cup | 118ml | Grated Parmesan |
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.
Source:
Bon Appetit, November 1991
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