I wasn't planning on this recipe for the March Challenge, but I was planning to make a baked mac and cheese the other night for dinner (with bacon I should add), and a website suggested serving tomatoes on the side, or a salad. I didn't have stuff for a salad, or just for plain tomatoes (plus no one in my family really likes just plain tomatoes), so I thought it might be fun to make a Sweet Tomato Basil & Spinach Soup. The best part, I had fresh spinach in my refrigerator that I really needed to use up, and a big container of dried basil that rarely gets used. Perfect! (Please excuse the mess on the bowl in the photo. It kind of skidded around on me and then refused to easily wipe off.)
1 Small or 1/2 of a Large Yellow Onion - Chopped
2 Cloves Minced Garlic
1.5 Cups - Milk
28oz (1 Can) - Tomato Puree
1 TBSP - Sugar
2 Cups - Fresh Spinach (torn into bite size pieces)
2 Tsp - Dried Basil
1/2 Tsp - Salt
1 TBSP - Grated Parmesan Cheese
(You can add pepper if you prefer, but I didn't think it needed it.)
In a large sauce pan, melt butter.
Add in chopped onions and saute for 3-5 minutes on MEDIUM depending on how soft you like your onions.
Add in milk, and cook for an additional 2 minutes or so.
Stir in tomato puree and sugar.
Cover sauce pan, and bring to a boil over HIGH heat.
Once boiling, immediately reduce to LOW, and simmer while covered for 5 minutes.
Add torn spinach, basil (you can substitute fresh basil for dried basil), salt and simmer uncovered for an additional 2-5 minutes. (I prefer my spinach a little more cooked/wilted.)
For garnish sprinkle some Parmesan cheese on top, or use your favorite tomato soup toppings.
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