Tomato & spinach soup

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

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