Creamy Tomato, Spinach, and Basil Soup: A Flavorful Delight
This creamy tomato, spinach, and basil soup is a vibrant and flavorful dish, perfect for a light lunch, a comforting dinner, or even a sophisticated appetizer. The sweetness of ripe tomatoes blends beautifully with the earthy spinach and aromatic basil, creating a symphony of flavors that will tantalize your taste buds. This recipe is easy to make, customizable to your preferences, and packed with nutrients. Whether you’re a seasoned cook or a beginner, this soup is guaranteed to impress.
Why You’ll Love This Soup
* **Flavorful and Fresh:** The combination of tomatoes, spinach, and basil creates a vibrant and refreshing taste.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and antioxidants from the vegetables.
* **Easy to Make:** The recipe is straightforward and doesn’t require any complicated techniques.
* **Versatile:** Can be served hot or cold, and customized with various toppings.
* **Comforting:** A warm and comforting soup that’s perfect for any time of year.
* **Vegetarian & Vegan Friendly:** Easily adaptable to suit dietary needs.
## Ingredients
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can diced tomatoes, undrained
* 4 cups vegetable broth (or chicken broth for non-vegetarians)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* 5 ounces fresh spinach, roughly chopped
* 1/2 cup fresh basil leaves, chopped
* 1/4 cup heavy cream (or coconut cream for a vegan option) – optional
* Grated Parmesan cheese (optional, for garnish)
* Fresh basil leaves (optional, for garnish)
* Croutons (optional, for garnish)
## Equipment
* Large pot or Dutch oven
* Immersion blender (optional, but recommended for a creamy texture)
* Cutting board
* Knife
* Measuring cups and spoons
## Instructions
**Step 1: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 2: Add Tomatoes and Broth**
* Pour in the crushed tomatoes and diced tomatoes (with their juice).
* Add the vegetable broth (or chicken broth).
* Stir in the dried oregano, dried basil, and red pepper flakes (if using).
* Season with salt and freshly ground black pepper to taste. Remember you can always add more seasoning later, but it’s harder to take away.
**Step 3: Simmer the Soup**
* Bring the soup to a simmer, then reduce the heat to low.
* Cover the pot and let it simmer for at least 15-20 minutes, allowing the flavors to meld together. The longer it simmers, the more flavorful the soup will become.
**Step 4: Add Spinach and Basil**
* Remove the pot from the heat.
* Stir in the chopped spinach and fresh basil leaves. The spinach will wilt quickly in the hot soup.
* Let the soup sit for a few minutes to allow the spinach to soften and the basil to infuse its flavor.
**Step 5: Blend the Soup (Optional)**
* If you prefer a creamy and smooth soup, use an immersion blender to blend the soup until it reaches your desired consistency. Be careful when blending hot liquids, as they can splash.
* Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Again, be cautious with hot liquids.
* If you prefer a chunkier soup, skip this step.
**Step 6: Add Cream (Optional)**
* If you’re using cream, stir in the heavy cream (or coconut cream) until well combined. This will add richness and creaminess to the soup.
* Taste and adjust the seasoning as needed.
**Step 7: Serve and Garnish**
* Ladle the soup into bowls.
* Garnish with grated Parmesan cheese, fresh basil leaves, and/or croutons, if desired.
* Serve hot and enjoy!
## Tips and Variations
* **Roasted Tomatoes:** For an even deeper flavor, roast the tomatoes before adding them to the soup. Toss the tomatoes with olive oil, salt, pepper, and your favorite herbs, then roast at 400°F (200°C) until softened and slightly caramelized.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Sauté them with the onion and garlic.
* **Spice it Up:** Increase the amount of red pepper flakes for a spicier soup.
* **Different Herbs:** Experiment with different herbs, such as thyme or rosemary, to add a unique flavor profile.
* **Lemon Juice:** A squeeze of fresh lemon juice can brighten up the flavors of the soup.
* **Beans:** Add a can of cannellini beans or great northern beans for extra protein and fiber.
* **Pasta:** Cook small pasta shapes, such as ditalini or orzo, separately and add them to the soup for a heartier meal.
* **Vegan Option:** To make this soup vegan, use vegetable broth, coconut cream (or another plant-based cream alternative), and omit the Parmesan cheese.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Serving Suggestions
This tomato, spinach, and basil soup is delicious on its own, but here are some serving suggestions to elevate your meal:
* **Grilled Cheese Sandwich:** A classic pairing that’s always a hit.
* **Crusty Bread:** Perfect for dipping into the soup.
* **Salad:** Serve with a light salad for a complete and balanced meal.
* **Panini:** A warm and satisfying option.
* **As an Appetizer:** Serve in small bowls or cups as a starter for a dinner party.
## Nutritional Information (Approximate)
(Per serving, without cream and toppings):
* Calories: Approximately 150-200
* Protein: 5-7 grams
* Fat: 8-10 grams
* Carbohydrates: 15-20 grams
* Fiber: 4-6 grams
*Note: Nutritional information can vary depending on the specific ingredients and quantities used.*
## Conclusion
This creamy tomato, spinach, and basil soup is a delightful and versatile dish that’s perfect for any occasion. With its vibrant flavors, ease of preparation, and nutritional benefits, it’s sure to become a staple in your kitchen. So gather your ingredients, follow the simple steps, and enjoy a bowl of this comforting and delicious soup!
## Recipe Card
**Creamy Tomato, Spinach, and Basil Soup**
**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can diced tomatoes, undrained
* 4 cups vegetable broth (or chicken broth for non-vegetarians)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* 5 ounces fresh spinach, roughly chopped
* 1/2 cup fresh basil leaves, chopped
* 1/4 cup heavy cream (or coconut cream for a vegan option) – optional
* Grated Parmesan cheese (optional, for garnish)
* Fresh basil leaves (optional, for garnish)
* Croutons (optional, for garnish)
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Pour in the crushed tomatoes and diced tomatoes (with their juice). Add the vegetable broth (or chicken broth). Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
3. Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 15-20 minutes.
4. Remove the pot from the heat. Stir in the chopped spinach and fresh basil leaves. Let the soup sit for a few minutes to allow the spinach to soften and the basil to infuse its flavor.
5. If you prefer a creamy and smooth soup, use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Skip this step for a chunkier soup.
6. If you’re using cream, stir in the heavy cream (or coconut cream) until well combined. Taste and adjust the seasoning as needed.
7. Ladle the soup into bowls. Garnish with grated Parmesan cheese, fresh basil leaves, and/or croutons, if desired. Serve hot and enjoy!
**Notes:**
* See the article above for tips, variations, and serving suggestions.
Enjoy your delicious and healthy Tomato, Spinach, and Basil Soup!