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Nutrition Facts
Serving Size 1 (589g) Recipe makes 4 servings
Calories 368
Calories from Fat 247		(67%)
Amount Per Serving		%DV
	Total Fat 27.5g	42%
	Saturated Fat 16.7g	83%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 357mg		14%
Potassium 1306mg		37%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 7.5g	30%
	Sugars 13.5g
Protein 12.2g		24%
detailed view... how is this calculated?

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Tomato and Spinach Soup

Recipe #80597 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 9, 2004

From Bon Appetit, November, 1991.

SERVES 4 (change servings and units)

Ingredients

2 (28 ounce) cans tomatoes
1/4 cup 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 basil, crumbled
1/2 cup milk (about) (optional)
1/2 cup grated parmesan cheese

Directions

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 sauté 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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Featured Reviews for This Recipe

From: Tebo

On May 14, 2007

I love making soups and I always plan for leftovers. (I freeze the leftovers in saran wrapped soup bowls then freeze the lumps for later) This was an excellent soup and very easy to do. All I added was some hot sauce to my bowl. Glad you shared this evelyn/athens

1 person found this review helpful

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From: Roxygirl in Colorado

On Dec 8, 2004

I've used this recipe for years and can attest to it's yumminess. What makes it so good is its thick texture, which is also delicious on top of pasta. Roxygirl in Colorado

2 people found this review helpful

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From: Chef #355420

On May 21, 2007

This is the best tomato soup I have ever eaten. I've made it 4 times for several different people and none of us can ever get enough. If you are looking for the perfect tomato soup look no further. I won't ever use another tomato soup recipe AND it puts together pretty quickly. I only wish I could give it 10 stars. The best recipe I have gotten from this site.

2 people found this review helpful

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From: *Parsley*

On Sep 10, 2006

This is a nice, very thick tomato soup that's easy to make. It's kind of like a tomato bisque w/ spinach. I used 2 cans of crushed tomatoes, so no pureeing was necessary. I used 16 oz of spinach and added some fresh garlic for some extra flavor. After I added the cream and milk, I added about an extra 1/2 cup of milk and it was still nice and thick. Loved the parmesan on top! Thanx for sharing; I'll make this again.

2 people found this review helpful

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Read all 5 reviews