TOMATO SPINACH and BASIL SOUP

TOMATO SPINACH and BASIL SOUP

“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons dried basil for the fresh.”


2 Tbsp. butter
1 large yellow onion, chopped
1 tsp. minced garlic
1-1/2 cups milk
1 (28-oz.) can tomato puree
1 Tbsp. white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. grated Parmesan cheese


Melt butter in a large saucepan over medium heat. Sauté 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.

Yield: 4 servings.