Description
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
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4