TOMATO SPINACH SOUP
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
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.
TOMATO SPINACH AND BASIL SOUP
This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 29.3 g, Cholesterol 23.7 mg, Fat 8.5 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 5.1 g, Sodium 1217.6 mg, Sugar 19.3 g
TOMATO AND SPINACH SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
POTATO, SPINACH AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
TOMATO AND SPINACH SOUP
Make and share this Tomato and Spinach Soup recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Thin soup with milk if desired.
- Ladle soup into bowls; pass Parmesan separately.
TOMATO AND SPINACH SOUP
Categories Soup/Stew Milk/Cream Blender Food Processor Tomato Quick & Easy High Fiber Back to School Lunch Basil Spinach Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.
SPINACH TOMATO TORTELLINI SOUP
Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don't forget the sprinkle of Parmesan cheese-it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally. , Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
TORTELLINI TOMATO SPINACH SOUP
Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat olive oil over medium high heat.
- Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
- Add broth and tomatoes, turn heat up to high, and bring to a boil.
- Add the tortellini and cook according to package instructions.
- When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
- Serve immediately.
- Garnish each serving with a sprinkling of Parmesan.
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
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