Caprese Tomato Spinach Soup Recipes

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TOMATO SPINACH SOUP



Tomato Spinach Soup image

I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

2 large yellow onions, cubed
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, undrained
1 quart water
4 beef bouillon cubes
1 cup sliced fresh mushrooms
3/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups loosely packed spinach leaves
Grated Parmesan or shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

EASY CAPRESE SOUP



Easy Caprese Soup image

Enjoy summer's best tomatoes, no matter the time of year, with this two-ingredient recipe that goes from stovetop to tabletop in just 15 minutes. The trick? Betty's Make-Ahead Roasted Roma Tomato Sauce and Progresso chicken broth, which combine to make a deeply savory and velvety smooth soup that's worth adding to your regular rotation. Turn it into a complete meal with a slice or two of crusty, rustic bread topped with melty mozzarella and brightened up with a garnish of basil. You'll find this combo is perfect for a laid-back lunch that's nice enough for company and still appealing to all types of eaters-kids included! After all, who can resist tomato soup and "grilled cheese?"

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 5

4 cups frozen roasted Roma tomato sauce, thawed
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
4 (1-inch) slices rustic bread, cut from a round loaf
8 oz fresh mozzarella cheese, cut into 1/4-inch rounds, patted dry
12 large basil leaves, shredded

Steps:

  • In 4-quart saucepan, heat sauce and broth to simmering over medium heat. Cook 5 minutes to let flavors combine. Divide among 4 bowls.
  • Meanwhile, line cookie sheet with foil. Set oven control to broil. Place bread on cookie sheet and broil with tops 6 inches from heat 1 to 2 minutes, turning once, until edges start to turn color.
  • Top each slice of bread with 3 pieces of the mozzarella. Broil with tops 6 inches from heat 1 to 2 minutes or until cheese melts and begins to bubble. Top cheese with basil, and place a piece of bread on top of each soup bowl.

Nutrition Facts : Calories 480, Carbohydrate 48 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 12 g, TransFat 0 g

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