Tomato And Spinach Soup

Recipe Ingredients

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

Recipe Instructions

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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