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