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5 from 10 votes

Creamy Tomato And Spinach Soup

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 4
Author: Lyubomira from CookingLSL

Ingredients

  • 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

Instructions

  • 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.
  • Transfer soup to a blender (in batches) and blend until smooth.
  • Pour soup back in the saucepan and add cream. Stir until combined. Add spinach and cook for 5 minutes.
  • Remove from heat. Serve warm. Garnish with parsley and drizzle with oil or heavy cream.

Video

Nutrition

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