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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 28-ounce cans tomatoes |
1/4 cup (1/2 stick) 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, crumbled |
1/2 cup (about) milk (optional) |
1/2 cup grated parmesan |
Directions:
1. Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté 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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