Servings: 4

Creamy Tomato And Spinach Soup

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Creamy Tomato And Spinach Soup - made with canned tomatoes, fresh spinach and herbs, garlic and a splash of cream. Comes together in less than an hour and it is perfect for fall and winter.
5 from 10 votes
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  • 2 14.5 oz cans of tomatoes — (I used San Marzano)
  • 2 tbsp vegetable oil
  • 1 medium onion — , chopped
  • 3 garlic cloves pressed
  • 1 medium carrot — , chopped
  • 1 tbsp pesto sauce
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups low sodium chicken or vegetable stock
  • 1/2 cup heavy cream
  • 3 cups fresh baby spinach packed
  • chopped parsley for garnishing


  1. In a deep saucepan cook onion in 2 tbsp of oil over medium heat for 3-4 minutes. Add carrot and garlic and cook for 1 more minute. Add canned tomatoes, chicken stock, pesto, balsamic vinegar, thyme, salt pepper and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes.
  2. Transfer soup to a blender (in batches) and blend until smooth.
  3. Pour soup back in the saucepan and add cream. Stir until combined. Add spinach and cook for 5 minutes.
  4. Remove from heat. Serve warm. Garnish with parsley and drizzle with oil or heavy cream.
Course: Soup
Cuisine: American

Nutrition Information

Calories: 307, Fat: 21g, Saturated Fat: 13g, Cholesterol: 46mg, Sodium: 779mg, Potassium: 777mg, Carbohydrates: 22g, Fiber: 3g, Sugar: 10g, Protein: 8g, Vitamin A: 5420%, Vitamin C: 21%, Calcium: 113%, Iron: 2.9%