Tomato Spinach and Basil Soup

Tomato Spinach and Basil Soup

154
dakota kelly 15

"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."

Ingredients

15 m {{adjustedServings}} servings 208 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

154
  1. 197 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 s...

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...

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 ...