Total Time
30mins
Prep 10 mins
Cook 20 mins

From Bon Appetit, November, 1991.

Ingredients Nutrition

Directions

  1. Puree canned tomatoes with juices in processor or blender until smooth.
  2. Melt butter in heavy large saucepan over medium-low heat.
  3. Add onion and sauté until very tender, about 5 minutes.
  4. Stir in tomatoes, sugar and oregano.
  5. Simmer 10 minutes.
  6. Mix in cream, spinach and basil and simmer 3 minutes longer.
  7. Season to taste with salt and pepper.
  8. Thin soup with milk if desired.
  9. Ladle soup into bowls; pass Parmesan separately.
Most Helpful

This is the best tomato soup I have ever eaten. I've made it 4 times for several different people and none of us can ever get enough. If you are looking for the perfect tomato soup look no further. I won't ever use another tomato soup recipe AND it puts together pretty quickly. I only wish I could give it 10 stars. The best recipe I have gotten from this site.

tomatolater May 21, 2007

I love making soups and I always plan for leftovers. (I freeze the leftovers in saran wrapped soup bowls then freeze the lumps for later) This was an excellent soup and very easy to do. All I added was some hot sauce to my bowl. Glad you shared this evelyn/athens

Tebo May 14, 2007

This is a nice, very thick tomato soup that's easy to make. It's kind of like a tomato bisque w/ spinach. I used 2 cans of crushed tomatoes, so no pureeing was necessary. I used 16 oz of spinach and added some fresh garlic for some extra flavor. After I added the cream and milk, I added about an extra 1/2 cup of milk and it was still nice and thick. Loved the parmesan on top! Thanx for sharing; I'll make this again.

*Parsley* September 10, 2006