Photo: Tomato and Spinach Soup Recipe
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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By Tastebud100
Seattle
on September 15, 2012
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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.
By knitnsoap
Boynton Beach, FL
on October 08, 2011
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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.
By starkie23
Harker Heights, TX
on November 08, 2010
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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.
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