Tomato and Spinach Soup

  • Level: Easy
  • Total: 27 min
  • Prep: 7 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe


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 in soup aisle

1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife

Salt and pepper to your taste


  1. 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.

Best Tomato Soup Ever

Roasted Tomato Basil Soup

Main Challenge: Roasted Tomato and Red Chili Soup

Potato, Spinach and Tomato Soup

Tortellini Tomato Spinach Soup

Tomato Soup

Bread Soup

Ratatouille Soup