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.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

208 calories; protein 7.8g 16% DV; carbohydrates 29.3g 9% DV; fat 8.5g 13% DV; cholesterol 23.7mg 8% DV; sodium 1217.6mg 49% DV. Full Nutrition
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Reviews (168)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(132)

Most helpful critical review

Rating: 1 stars
11/14/2011
I agree with the comment about not adding dairy before the soup is boiled. Using a canned tomato product with such short cooking times results in a soup that tastes very flat and as if it were a poor-quality commercial soup. Something containing spinach onions garlic and tomato should taste much better than this does. Read More
(3)
212 Ratings
  • 5 star values: 109
  • 4 star values: 66
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 7
Rating: 4 stars
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. Read More
(132)
Rating: 5 stars
06/13/2008
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! Read More
(88)
Rating: 5 stars
05/14/2006
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! Read More
(82)
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Rating: 5 stars
01/17/2015
Great flavor not so hot in the looks department--this was mostly my fault just letting others know what not to do! I didn't have tomato puree just petite diced; I was going to puree it myself in the food processor but decided since the onions were in big chunks and I like chunky tomato soup I would try it as is. So I dumped in the big can of diced tomatoes and then noticed that the milk was a little curdled. I followed the recipe exactly so this was a little disappointing. After adding the spinach and basil with the curdled milk it looked really nasty and I got the bright idea to throw it all in the blender. It came out looking like baby poo:) I had friends over and they all said the flavor was great I just don't recommend blending the soup all together. Next time I will just deal with the milk chunks:) Wonderful flavor so thanks for the recipe I'm going to keep trying on this one! Update: Made again per recipe except I added the milk last. Still had tiny milk chunks but not bad. Still tasty:) Read More
(41)
Rating: 5 stars
09/27/2003
This is a really delicious recipe! Per other reviewers suggestions I diced the onions finely and sauteed them for a few more minutes. Other than that I followed the recipe exactly. It came out sooo yummy. I topped each bowl with freshly grated parmesan and served it with toasted sourdough bread. Read More
(31)
Rating: 5 stars
02/03/2004
Absolutely the best! This is one of the best soups I have tasted with out all of the calories and fat. I am taking the recipe to my Weight Watchers meeting tomorrow. Read More
(30)
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Rating: 4 stars
12/12/2003
This IS a very versatile recipe. I simmered the onion and garlic in water left out the sugar and replaced the milk with rice milk and my family (which includes 5 kids) still loved it. Even my picky son who was so upset that I put spinach in his tomatoe soup. I did ladle out about half the soup into a blender to puree. It gave it a smoother texture overall. We served it w/ croutons on top and it was delish'! Read More
(21)
Rating: 4 stars
02/11/2006
I've never had homemade tomato soup but I'd have to say this was excellent though I made some modifications. I used a 12oz can of tomatoe paste oregano instead of basil (because I was out) and I added a cup of chicken broth to thin it out a bit. It turned out fabulous! Read More
(21)
Rating: 5 stars
11/09/2009
Great soup and very easy. As recommended I finely chopped the onions using my food processor. When sautéing the onions and garlic I added red pepper flakes to add a bit of a kick. Also when I added the last ingredients I added about a cup of chicken broth to thin it out a bit. Will make it again. Read More
(19)
Rating: 1 stars
11/14/2011
I agree with the comment about not adding dairy before the soup is boiled. Using a canned tomato product with such short cooking times results in a soup that tastes very flat and as if it were a poor-quality commercial soup. Something containing spinach onions garlic and tomato should taste much better than this does. Read More
(3)
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