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Tomato Spinach Soup

 Tomato Spinach Soup
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.
10 ServingsPrep: 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).
Nutritional Facts: 1 serving (1 cup) equals 58 calories, 3 g fat (trace saturated fat), trace cholesterol, 575 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.