Tomato Spinach and Basil Soup

146 Reviews

Prep: 5 min
Cook: 10 min
Ready In: 15 min

“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.” - by dakota kelly

Directions

Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

Nutrition

Amount Per Serving (4 total)

Calories
208 cal
10%

Fat
8.5 g
13%

Carbs
29.3 g
9%

Based on a 2,000 calorie diet

Reviews (146)

Rate This Recipe

107

renee0826

Nov. 16, 2009

"You have to add milk last... never boil any cream in a soup like this. That is why it has curdled on some people. After everything has cooked down...onions, spinach, spices then add milk and stir in..." See more off heat. Not sure how it keeps in fridge for a month with the milk as an ingredient."

iana

Jun. 12, 2008

"This soup was fantastic! I loved it. I used a few handfuls of fresh baby spinach and used the mandoline to finely chop the onion. Next time I will use a little less sugar, it was a little sweet. But ..." See moresuperb! I also baked a refrigerated pizza crust and melted 1 cup mozz cheese on top and sliced into "dippers." PERFECT! "

SEA1964

May. 14, 2006

"Wonderful soup! Definitely saute the onions until soft and puree the soup before adding the chopped spinach. Also note that the fresh spinach takes longer than stated to properly wilt. Our entire..." See more family (even the finicky 11 year old) loved it!"

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