Recipe by Dr. Jenny
This recipe was submitted by Kathy Diehl from the Ann Arbor 2nd Ward Cookbook. Seva is a fantastic vegetarian restaurant in Ann Arbor, MI. DH and I had this soup for lunch today. It was very good. Next time, we might try either diced tomatoes or breaking up the stewed tomatoes more because the tomato chunks were quite large. This was very easy to make. I used fresh Parm. This fed DH and myself for lunch, with just a little bit left over.
Top Review by Elmotoo
This was good. I used whole tomatoes & squooshed them with the potato masher. I doubled the recipe to feed my hungry family. I only had a 20 oz bag of spinach but it seemed to make a big difference in this soup - it seemed like a LOT of spinach. Next time I would garnish individually with the parm because it clumped up, sunk to the bottom, etc. VERY quick, VERY easy, VERY tasty. Made for Sun & Spice event w/veggie & na/me forums 2/13.
- 2 tablespoons butter
- 1 -2 garlic clove, minced
- 1⁄2 cup diced onion
- 3⁄4 teaspoon basil
- 3⁄4 teaspoon oregano
- 1 quart stewed tomatoes
- 2 tablespoons honey
- 2⁄3 cup heavy cream
- 8 ounces frozen chopped spinach, thawed, squeezed dry
- 1 pinch white pepper
- 1 pinch salt
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- In a heavy saucepan, saute butter, garlic, onions, basil and oregano until the onions are translucent, stirring often.
- Add tomatoes and honey and bring to a boil. Reduce heat and add heavy cream. Simmer 30 minutes.
- Add spinach, salt, and white pepper. Simmer another 10 minutes.
- Turn off heat and whisk in Parmesan cheese.