Tomato & Spinach Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 can: , (28 oz) tomatoes
1/4 cup: Butter,
1: Onion, finely chopped
1 tsp: Sugar,
1/4 tsp: Dried oregano, crumbled
1/2 cup: Whipping cream,
10 ounce: Frozen chopped spinach, thawed, well-drained
1/4 cup: Chopped fresh basil or 1 tb dried, crumbled
1/2 cup: Milk, optional
1/2 cup: Grated Parmesan,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups