Tomato and Spinach Soup

Total Time:
27 min
7 min
20 min

4 servings

  • 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
  • 1 large shallot, finely chopped
  • 2 cloves garlic, chopped
  • 1 (28-ounce) can diced tomatoes in juice, drained
  • 1 can crushed tomatoes, 28 ounces
  • 2 cups good quality vegetable stock, available on soup aisle
  • 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
  • Salt and pepper to your taste

Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

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    2 Reviews
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    Unreal -- in a good way! I increased the shallot and garlic considerably because I like both. Also chopped up 1/2 a Jalapeno with the seeds, because I like some heat, and chopped up several leaves of fresh basil and included both extras in the shallot and garlic step. Drained the fire-roasted diced tomatoes (Pastene) and reserved the liquid. I roasted them in a roasting pan in a 375 degree oven for 20 minutes before adding them. I incorporated the reserved liquid and used just two cups of an unsalted vegetable stock. Used Pastene peeled and ground tomatoes because that is what I had. I chose organic baby spinach and did not bother removing stems -- turns out fine. Superb results! I will be serving this in my restaurant with a grilled cheese or grilled ham and cheese. Would also pair well with a pull apart garlic and onion bread that is simple easy to make.
    This soup was DELICIOUS! I did change a few things based on others' reviews and also some of my own modifications and I was very pleased with the end result. I used kale instead of spinach, fire roasted diced tomatoes, added carrots and white beans, and also added red chili flakes, nutritional yeast, and just a touch of maple syrup (to cut the acidity). I also upped the amount of veg stalk by about cup since I added a couple things. The end result was fantastic. I will definitely make this again.
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