Tomato and Spinach Soup

Total Time:
27 min
Prep:
7 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.6 62
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. item not reviewed by moderator and published
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 ΒΌ cup since I added a couple things. The end result was fantastic. I will definitely make this again. item not reviewed by moderator and published
Excellent and easy recipe. Made this on a camping trip. I took the suggestions from others and used more garlic, added crushed red pepper and white beans. Came out very good. Glad I read the reviews before making this. Thanks for the add-ons. Served it with grilled cheese and italian turkey sausages. Thanks, Rachael for another great go to recipe. item not reviewed by moderator and published
This is an oldie but goody. Changed it up a bit. Had a bunch of fresh scallions on hand so I used those instead of shallots. Instead of canned tomatoes I used some very ripe ones in my fridge. Also used a jar of a good quality marinara sauce or you can make your own. Added a little hot pepper flakes for a little kick. Before adding the spinach, I used my immersion blender and got everything nice and smooth. Added the spinach and let it heat through till the greens melted.I gave it 4 stars since I did a little revamping. But the foundation was great. item not reviewed by moderator and published
I made this last night and I really liked it. It was a bit acidic for my taste so next time I may add some sugar and see what that does to it. I thought the garlic was just right, but I did need to add quite a bit of salt and pepper to get it to my liking. I had the leftovers for lunch today and I think they tasted even better today than they did last night. I made a soup similar to this from my Moosewood cookbook but I think I liked this one a bit better. The spinach was definitely a welcomed addition. Next time I will use all crushed tomatoes because I liked the texture of it without the diced tomatoes better. item not reviewed by moderator and published
I love garlic so I double or quadruple the garlic, and add up to a tablespoon of cayenne pepper to give it a kick. item not reviewed by moderator and published
If you love having soup or want a soup and sandwich this is a great one! I made it just the way the recipe calls. item not reviewed by moderator and published
With this ingresient list I have to say I was a little skeptical of how this would turn out, but it ended up being pretty good and really healthy. We served this with Venetian Panino from the show Everyday Italian and let me just say,... Super meal! item not reviewed by moderator and published
I wrote the recipe down and took it to the store. Somehow I had written Leeks instead of Shallots. I have made it over and over for family and friends since I saw the show a couple of years ago. But when my friend went to FoodNetwork.com she called and told me that the recipe called for shallots. When I made a batch for Christmas presents this year...everyone said...keep the leeks...! item not reviewed by moderator and published
I made this w/home-grown tomatoes (about 4 large) instead of canned, and used frozen chopped spinach. Added a can of canellini beans, dried basil, red pepper flakes. Topped w/parmesan cheese and croutons, it tastes like something out of Olive Garden! item not reviewed by moderator and published

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Potato, Spinach and Tomato Soup

Recipe courtesy of Rachael Ray