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Tomato Spinach and Basil Soup Recipe

Recipe by: dakota kelly

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook10 m
  • Ready In15 m
  • 1Melt 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.
Ingredients
  • 4 servings
  • 208 cals
  • 2 tablespoons butter
  • 1 large yellow onion, chopped
  • 1 teaspoon minced garlic
  • 1 1/2 cups milk
  • 1 (28 ounce) can tomato puree
  • 1 tablespoon white sugar
  • 2 cups fresh spinach, torn
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    208
    10%
  • Fat:
    8.5
    13%
  • Carbs:
    29.3
    9%
  • Protein:
    7.8
    16%
  • Cholesterol:
    24
    8%

Based on a 2,000 calorie diet

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