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Tomato And Spinach Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

2   Tomatoes - (28 oz ea)
1/4 cup 49g / 1.7ozButter - (1/2 stick)
1   Onion - finely chopped
1 teaspoon 5mlSugar
1/4 teaspoon 1.3mlDried oregano - crumbled
1/2 cup 118mlWhipping cream
1   Frozen chopped spinach - (10 oz) - thawed, well drained
1/4 cup 36g / 1.3ozChopped fresh basil
  = (or 1 tbspn dried basil, crumbled)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlMilk - (optional)
1/2 cup 118mlGrated 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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