Best Tomato And Spinach Soup Recipes

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Steps:

• Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
• Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
• Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

TOMATO AND SPINACH SOUP

Steps:

• 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.

TOMATO SOUP WITH SPINACH AND TORTELLINI

Steps:

• In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
• Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
• Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

RED LENTIL, TOMATO AND SPINACH SOUP

Steps:

• Heat the butter in a pan and add the onions, garlic and peppercorns.
• When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
• When cool, blend to get a smooth purée.
• Add the spinach, milk and bring to a boil.
• Finish by adding the lemon juice.
• Serve hot.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the garlic and onion and saute until fragrant, 2-3 minutes.
• Add the chicken broth and water; bring to a boil.
• Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
• Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
• Stir in the spinach and basil and cook until wilted, 1-2 minutes.
• Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
• Drizzle into the soup and cook, stirring about 3 minutes more.
• Remove from heat and serve.

CREAMY PARMESAN TOMATO AND SPINACH TORTELLINI SOUP

Steps:

• Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute. Add the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil. Option: Puree some or all of the diced tomatoes. (I like to puree half of them.) Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

TOMATO AND SPINACH SOUP

Steps:

• Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.

ROASTED CREAMY TOMATO AND SPINACH SOUP

Steps:

• Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
• To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
• With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
• Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.

TOMATO AND SPINACH SOUP

Steps:

• Puree canned tomatoes with juices in processor or blender until smooth.
• Melt butter in heavy large saucepan over medium-low heat.
• Add onion and sauté until very tender, about 5 minutes.
• Stir in tomatoes, sugar and oregano.
• Simmer 10 minutes.
• Mix in cream, spinach and basil and simmer 3 minutes longer.
• Season to taste with salt and pepper.
• Thin soup with milk if desired.
• Ladle soup into bowls; pass Parmesan separately.

FRESH BASIL, SPINACH, AND TOMATO SOUP

Steps:

• In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat.
• Stir in the remaining ingredients except the lemon slices. Let stand, covered, for 5 minutes so the flavors blend. Serve garnished with the lemon slices. For peak flavor, serve immediately after the standing time.
• Nutrition Information
• (Per serving)
• Calories: 38
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 104mg
• Carbohydrates: 6g
• Fiber: 2g
• Sugars: 3g
• Protein: 2g
• Calcium: 37mg
• Potassium: 399mg
• Dietary Exchanges
• 1 vegetable

TOMATO, PASTA AND SPINACH SOUP

Steps:

• In a 3-4 quart pot, heat garlic in oil until aromatic.
• Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
• Stir in pasta and cook, stirring occasionally, 5 minutes.
• Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
• Stir in rinsed and drained beans and heat 1 minute longer.
• Sprinkle with parmesan cheese if desired.

CLEAR SPINACH AND TOMATO SOUP-WW FRIENDLY-CORE

Steps:

• In a 3-quart saucepan over medium heat, saute the onions and garlic in the oil for 3 minutes, or until the onions look translucent.
• Add the broth(stock) and bring to boil. Reduce the heat to medium low, add the past and simmer for 10 minutes.
• Stir in the spinach and tomatoes. Simmer for 5 minutes. Stir in the basil and pepper. Serve with the Parmesan if desired.

POTATO, SPINACH, AND TOMATO SOUP

Steps:

• 1. in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
• 2. stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.

GNOCCHI AND SPINACH TOMATO SOUP

Steps:

• Bring the vegetable broth to a boil.
• Put spinach in microwave-safe bowl and microwave for 3 minutes.
• Once broth is boiling, add the can of tomato sauce and stir. reduce heat to medium-high.
• Take spinach out of microwave and pull apart.
• Add to tomato mixture and cook for 3 or 4 minutes stirring constantly.
• Season to your taste.
• Add the gnocchi and stir.
• Cook 4 more minutes and serve.

TOMATO, LENTIL, AND SPINACH SOUP

Steps:

• In a large saucepan, heat oil, onion, and mushrooms over medium heat until onions are translucent. Add soup, lentils, and spices. Bring to a boil, reduce heat, and simmer on low, stirring occasionally, until the lentils are cooked through (about 40 minutes). (If too much of the soup is absorbed before the lentils are cooked, add water 1/4 c at a time.) Stir in spinach until wilted and remove from heat immediately.