Tomato Spinach and Basil Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Melt 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.
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