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Tomato Spinach and Basil Soup

Tomato Spinach and Basil Soup

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
dakota kelly

dakota kelly

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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Directions

  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.
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Reviews

renee0826
115

renee0826

11/16/2009

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 off heat. Not sure how it keeps in fridge for a month with the milk as an ingredient.

iana
83

iana

6/12/2008

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 superb! I also baked a refrigerated pizza crust and melted 1 cup mozz cheese on top and sliced into "dippers." PERFECT!

SEA1964
76

SEA1964

5/14/2006

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 family (even the finicky 11 year old) loved it!

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