Tomato and Spinach Soup Recipe #80597
From Bon Appetit, November, 1991.
30 min | 10 min prep
SERVES 4
- 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
- Puree canned tomatoes with juices in processor or blender until smooth.
- Melt butter in heavy large saucepan over medium-low heat.
- Add onion and sauté 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.
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5 stars