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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Bon Appetit, November, 1991. Ingredients:
2 (28 ounce) cans tomatoes |
1/4 cup butter |
1 onion, finely chopped |
1 teaspoon sugar |
1/4 teaspoon dried oregano, crumbled |
1/2 cup whipping cream |
1 (10 ounce) package frozen chopped spinach, thawed,well drained |
1/4 cup chopped fresh basil or 1 tablespoon dried basil, crumbled |
1/2 cup milk (about) (optional) |
1/2 cup grated parmesan cheese |
Directions:
1. Puree canned tomatoes with juices in processor or blender until smooth.
2. Melt butter in heavy large saucepan over medium-low heat.
3. Add onion and sauté until very tender, about 5 minutes.
4. Stir in tomatoes, sugar and oregano.
5. Simmer 10 minutes.
6. Mix in cream, spinach and basil and simmer 3 minutes longer.
7. Season to taste with salt and pepper.
8. Thin soup with milk if desired.
9. Ladle soup into bowls; pass Parmesan separately.
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