Tomato and Spinach Soup

Nutriscore Rating: 71/100

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.

Recipe Information

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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)

📝 Instructions

11 steps

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

2. Dice the yellow onion and mince the garlic cloves.

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

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

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.

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

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.

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

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

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

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

Nutrition Facts

1 serving (436.4g)

Calories		281
% Daily Value*
Total Fat		17.0 g	22%
	Saturated Fat	6.5 g	33%
	Polyunsaturated Fat	0.9 g
Cholesterol		24 mg	8%
Sodium		1149 mg	50%
Total Carbohydrate		24.4 g	9%
	Dietary Fiber	5.2 g	19%
	Total Sugars	8.3 g
Protein		10.0 g	20%
Vitamin D		0.1 mcg	0%
Calcium		189 mg	15%
Iron		2.2 mg	12%
Potassium		874 mg	19%

*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: 615 cal (52.8%%)

Protein: 162 cal (13.9%%)

Carbs: 388 cal (33.3%%)