Title: Tomato and Spinach Soup
Categories: Soup
Yield: 4 Servings
| 2 | cn | (28 oz) tomatoes |
| 1/4 | c | Butter |
| 1 | | Onion, finely chopped |
| 1 | ts | Sugar |
| 1/4 | ts | Dried oregano, crumbled |
| 1/2 | c | Whipping cream |
| 10 | oz | Frozen chopped spinach, thawed, well-drained |
| 1/4 | c | Chopped fresh basil or 1 tb dried, crumbled |
| 1/2 | c | Milk (optional) |
| 1/2 | 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
saute 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. Posted by
Linda Davis