Tomato and Spinach Soup

(from epcasey’s recipe box)

Categories: Soup


  • 1 28 ounce cans tomatoes
  • 1/4 c butter
  • 1 onion, finely chopped
  • 1 t sugar(optional)
  • 1/4 t dried oregano, crumbled
  • 1/2 c whipping cream or half and half
  • 1 10 ounce package frozen, chopped spinach, thawed and well drained
  • 1/4 c chopped fresh basil or 1 T dried, crumbled
  • 1/2 c (about) milk(optional)
  • 1/2 c grated Parmesan


  1. Puree canned tomatoes with juices until smooth. Melt butter in 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

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