Spinach Tomato Soup
Angie McGowan
Stir things up—add whole leaf spinach to traditional tomato soup.
Ingredients
- 1 Tbs olive oil
- 2 cloves garlic, chopped finely
- 1 lb fresh spinach, chopped or whole
- 1 28 oz can tomato sauce
- 1 28 oz can chopped tomatoes
- 1 quart vegetable broth (or chicken stock)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 cup cream
Directions
- Preheat a large soup pot. Add olive oil and then add garlic. Sauté over medium-low heat, being careful not to burn, for 2–3 minutes.
- Add all ingredients to the pot. Bring to a boil and simmer for 20–30 minutes.
- Add cream and heat through, but don't boil again.
- Serve with grilled cheese or crackers.
Nutrition Facts
Calories 148
Calories from Fat 49 (33%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(3%)Cholesterol 9mg
(50%)Sodium 1206mg
(24%)Potassium 831mg
Total Carbohydrate 22g
(17%)Dietary Fiber 4g
Sugars 6g
Sugar Alcohols 0g
(11%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.