Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (28 oz) tomatoes |
| ¼ cup | Butter |
| 1 \N | Onion, finely chopped |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Dried oregano, crumbled |
| ½ cup | Whipping cream |
| 10 ounces | Frozen chopped spinach, thawed, well-drained |
| ¼ cup | Chopped fresh basil or 1 tb dried, crumbled |
| ½ cup | Milk (optional) |
| ½ cup | Grated Parmesan |
Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and saute 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. Posted by Linda Davis