Tomato Spinach and Basil Soup

4.2
(212)

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.

11
11
11
11
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons butter

  • 1 large yellow onion, chopped

  • 1 teaspoon minced garlic

  • 1 ½ cups milk

  • 1 (28 ounce) can tomato puree

  • 1 tablespoon white sugar

  • 2 cups fresh spinach, torn

  • ¼ cup chopped fresh basil

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon grated Parmesan cheese

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.

Nutrition Facts (per serving)

208 Calories
9g Fat
29g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 208
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 24mg 8%
Sodium 1218mg 53%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Total Sugars 19g
Protein 8g
Vitamin C 25mg 126%
Calcium 193mg 15%
Iron 4mg 24%
Potassium 1142mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love