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Tomato Spinach and Basil Soup

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."
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15 m servings 208 cals
Original recipe yields 4 servings


  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.

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Read all reviews 162
  1. 205 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 s...

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...

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 ...

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...

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 o...

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) ...

This IS a very versatile recipe. I simmered the onion and garlic in water, left out the sugar and replaced the milk with rice milk and my family (which includes 5 kids) still loved it. Even my...

Great soup and very easy. As recommended, I finely chopped the onions using my food processor. When sautéing the onions and garlic I added red pepper flakes to add a bit of a kick. Also, when...