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TOMATO AND SPINACH SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 cn (28 oz) tomatoes
1/4 c Butter
1 Onion, finely chopped
1 t Sugar
1/4 ts Dried oregano, crumbled
1/2 c Whipping cream
10 oz Frozen chopped spinach,
-thawed, well-drained
1/4 c Chopped fresh basil or 1 tb
-dried, crumbled
1/2 c Milk (optional)
1/2 c 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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