Tomato Spinach and Basil Soup146 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 208 cal
- 8.5 g
- 29.3 g
Based on a 2,000 calorie diet
Reviews (146)Rate This Recipe
"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."
"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! "
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