Tomato Spinach Soup Recipe

5 6 8
Tomato Spinach Soup Recipe
Tomato Spinach Soup Recipe photo by Taste of Home
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Tomato Spinach Soup Recipe

Read Reviews
5 6 8
Publisher Photo
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 2 large yellow onions, cubed
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 quart water
  • 4 beef bouillon cubes
  • 1 cup sliced fresh mushrooms
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups loosely packed spinach leaves
  • Grated Parmesan or shredded cheddar cheese, optional

Directions

In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Tomato Spinach Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p21

Nutritional Facts

1 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 575mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 2 large yellow onions, cubed
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 quart water
  • 4 beef bouillon cubes
  • 1 cup sliced fresh mushrooms
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups loosely packed spinach leaves
  • Grated Parmesan or shredded cheddar cheese, optional
  1. In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Tomato Spinach Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p21

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7833louis User ID: 1040763 256400
Reviewed Nov. 4, 2016

"Great soup, especially with garden tomatoes! Took to luncheon. Next time we had a luncheon everyone requested I bring it again! Very flavorful!"

MY REVIEW
Jarvisfamily User ID: 6054418 241105
Reviewed Jan. 5, 2016

"This soup is amazing! So full of flavor. It is warming me up on this cold day! Only change was that I used a white onion, because that was all I had left on hand."

MY REVIEW
Jan2 User ID: 116031 46373
Reviewed Jun. 8, 2014

"Made this last night. Yummy! Will make again before spinach finishes, for freezer. My changes....used 1large onion, added 1 garlic clove, and omitted the salt. ."

MY REVIEW
kcsings2much User ID: 2164081 46372
Reviewed Apr. 12, 2013

"This is so yummy! Added some minced garlic and a bay leaf (make sure to remove before adding spinach or you might not find it!). Everything we used was low sodium and we did not add the salt it called for but the garlic added a flavor boost. Very heart healthy recipe!"

MY REVIEW
baconsurf User ID: 6457354 45175
Reviewed Mar. 27, 2012

"Absolutely fantastic!!! The first time I made, I used 4 "extra large' bouillon cubes. It has such a deep, rich flavor, but was a bit salty. Made the second time and used regular sized ones, and it was still delicious, just not as 'beefy.' I also added zucchini the second time and it got a bit soft, but was still good. Great recipe! Makes a ton too!"

MY REVIEW
[email protected] User ID: 5774466 46371
Reviewed Jan. 20, 2012

"LOVED IT!!! I had 2 cups of mushrooms so used both, otherwise followed exactly. Will be making this again!"

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