Tomato Spinach And Basil Soup Recipes

TOMATO SPINACH SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

FRESH BASIL, SPINACH, AND TOMATO SOUP

Steps:

• In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat.
• Stir in the remaining ingredients except the lemon slices. Let stand, covered, for 5 minutes so the flavors blend. Serve garnished with the lemon slices. For peak flavor, serve immediately after the standing time.
• Nutrition Information
• (Per serving)
• Calories: 38
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 104mg
• Carbohydrates: 6g
• Fiber: 2g
• Sugars: 3g
• Protein: 2g
• Calcium: 37mg
• Potassium: 399mg
• Dietary Exchanges
• 1 vegetable

TOMATO AND SPINACH SOUP

Steps:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

TOMATO AND SPINACH SOUP

Steps:

• 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.

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP

Steps:

• Saute garlic and onion in olive oil until tender.
• Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
• Add beans and broth, and cook until soup simmers. Check for seasoning.
• Just before serving, add spinach a handful at a time, until wilted.
• Serve--very good with a hunk of crusty bread and a salad.

TOMATO BASIL SOUP

Steps:

• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).