Tomato And Spinach Soup
From bon appetit, november, 1991.
Steps
Puree canned tomatoes with juices in processor or blender until smooth.
Melt butter in heavy large saucepan over medium-low heat.
Add onion and saut 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.
Ingredients
tomatoes, butter, onion, sugar, dried oregano, whipping cream, frozen chopped spinach, fresh basil, milk, parmesan cheese