Recipe information
Yield
Serves 4
Ingredients
2 28-ounce cans tomatoes
1/4 cup (1/2 stick) butter
1 onion, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crumbled
1/2 cup whipping cream
1 10-ounce package frozen chopped spinach, thawed, well drained
1/4 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (about) milk (optional)
1/2 cup grated Parmesan
Preparation
Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.
