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Tomato and Spinach Soup


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Yield: 4 Servings

2 can (28 oz) tomatoes
1/4 c Butter
1 Onion, finely chopped
1 teaspoon Sugar
1/4 teaspoon Dried oregano, crumbled
1 c evaporated skim milk
10 oz Frozen chopped spinach, thawed, well drained,
or fresh, cleaned, chopped, cooked down
1/4 c Chopped fresh basil or 1 tablespoon dried, crumbled

1/4 c Grated Parmesan

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. Ladle soup into bowls; pass Parmesan separately.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.