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This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can’t get fresh basil.
Ingredients
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 1 teaspoon minced garlic
- 1 ½ cups milk
- 1 (28 ounce) can tomato puree
- 1 tablespoon white sugar
- 2 cups fresh spinach, torn
- ¼ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol24mg | 8% |
| Sodium1218mg | 53% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber5g | 18% |
| Total Sugars19g | |
| Protein8g | |
| Vitamin C25mg | 126% |
| Calcium193mg | 15% |
| Iron4mg | 24% |
| Potassium1142mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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