Recipe by dakota kelly
"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."
Watch video tips and tricks
yellow onion, chopped
1 1/2 cups
1 (28 ounce) can
fresh spinach, torn
chopped fresh basil
freshly ground black pepper
grated Parmesan cheese
You have to add milk last... never boil any cream in a soup like this. That is why it has curdled on some people. After everything has cooked down...onions, spinach, spices then add milk and stir in off heat. Not sure how it keeps in fridge for a month with the milk as an ingredient.
I agree with the comment about not adding dairy before the soup is boiled.
Using a canned tomato product with such short cooking times results in a soup that tastes very flat and as if it were a poor-quality commercial soup. Something containing spinach, onions, garlic, and tomato should taste much better than this does.
This soup was fantastic! I loved it. I used a few handfuls of fresh baby spinach and used the mandoline to finely chop the onion.
Next time I will use a little less sugar, it was a little sweet. But superb!
I also baked a refrigerated pizza crust and melted 1 cup mozz cheese on top and sliced into "dippers." PERFECT!
Wonderful soup! Definitely saute the onions until soft and puree the soup before adding the chopped spinach. Also note that the fresh spinach takes longer than stated to properly wilt.
Our entire family (even the finicky 11 year old) loved it!
Great flavor, not so hot in the looks department--this was mostly my fault, just letting others know what not to do! I didn't have tomato puree, just petite diced; I was going to puree it myself in the food processor, but decided since the onions were in big chunks and I like chunky tomato soup, I would try it as is. So I dumped in the big can of diced tomatoes, and then noticed that the milk was a little curdled. I followed the recipe exactly, so this was a little disappointing. After adding the spinach and basil with the curdled milk it looked really nasty, and I got the bright idea to throw it all in the blender. It came out looking like baby poo :) I had friends over, and they all said the flavor was great, I just don't recommend blending the soup all together. Next time I will just deal with the milk chunks :) Wonderful flavor so thanks for the recipe, I'm going to keep trying on this one!
This is a really delicious recipe! Per other reviewers suggestions, I diced the onions finely and sauteed them for a few more minutes. Other than that, I followed the recipe exactly. It came out sooo yummy. I topped each bowl with freshly grated parmesan and served it with toasted sourdough bread.
Absolutely the best! This is one of the best soups I have tasted with out all of the calories and fat. I am taking the recipe to my Weight Watchers meeting tomorrow.
I've never had homemade tomato soup, but I'd have to say, this was excellent, though I made some modifications. I used a 12oz can of tomatoe paste, oregano instead of basil (because I was out) and I added a cup of chicken broth to thin it out a bit. It turned out fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Spinach and Basil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This creamy soup is made with fresh tomatoes, cream, and butter.
Make a simple homemade pizza with fresh basil and cherry tomatoes.
See how to make quick tomato soup from scratch.