Tomato and Spinach Soup

Warm, comforting, and packed with vibrant flavors, this Tomato and Spinach Soup is the perfect recipe for a wholesome meal any time of the year. Made with ripe, juicy tomatoes, nutrient-rich baby spinach, and aromatic garlic, this soup is as nourishing as it is delicious. The addition of dried basil and a hint of black pepper elevates its flavor profile, while a swirl of optional heavy cream adds a touch of indulgent creaminess. Ready in just 35 minutes, it’s an easy, one-pot recipe ideal for busy weeknights. Serve it with a sprinkle of grated Parmesan for an irresistible finish, or enjoy it as a light, vegan entrée by skipping the cream and cheese. Whether you’re looking to warm up on a chilly evening or enjoy a healthy yet satisfying dish, this Tomato and Spinach Soup is sure to become a favorite in your kitchen.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 5 medium ripe tomatoes
• 4 cups vegetable broth
• 3 cups baby spinach leaves
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup heavy cream (optional)
• 0.25 cup grated Parmesan cheese (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Dice the yellow onion and mince the garlic cloves.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic and cook for 1 more minute, until fragrant.

Step 5

Chop the ripe tomatoes into chunks and add them to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.

Step 6

Pour in the vegetable broth and add the dried basil. Bring to a simmer and let it cook for 10 minutes.

Step 7

Use an immersion blender to purée the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth.

Step 8

Return the soup to the pot (if using a blender) and season with salt and black pepper.

Step 9

Stir in the baby spinach leaves and cook for 2-3 minutes, until wilted.

Step 10

If desired, stir in the heavy cream for a richer soup.

Step 11

Ladle the soup into bowls and garnish with grated Parmesan cheese, if using. Serve warm.

Nutrition Facts

Serving size	1884.1 grams (1884.1g)

Amount per serving	% Daily Value*
Calories	1248

Total Fat 75.60g	97%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 5.50g
Cholesterol 114mg	38%
Sodium 5607mg	244%
Total Carbohydrate 102.40g	37%
Dietary Fiber 22.60g	81%
Total Sugars 36.40g
Protein 49.80g	100%

Vitamin D 24IU	119%
Calcium 998mg	77%
Iron 9mg	49%
Potassium 3747mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 15.5%

Carbs: 31.8%