Tomato Spinach and Basil Soup

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1/2 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute more.
4. Add crushed tomatoes, broth, spinach, basil, salt, and pepper.
5. Bring to a simmer and cook for 15 minutes, or until vegetables are tender.
6. Puree soup using an immersion blender or regular blender until smooth.

Nutritional Ingredient List:

• Calories: 100
• Fat: 3g
• Saturated Fat: 0g
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 2g
• Sugar: 6g

Dish Characteristics:

• Rich, creamy, and flavorful
• Vibrant green color
• Aromatic basil notes
• Suitable for vegetarian and gluten-free diets

User Comments:

"This soup is so easy to make and tastes incredibly fresh. I love the combination of tomatoes, spinach, and basil."

"I used this recipe as a base and added some diced zucchini and carrots to make it even more nutritious."

"This is a great way to use up leftover spinach. It's also a healthy and delicious way to warm up on a cold day."

Special Precautions and Tips:

• If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Be sure to let the steam escape by removing the lid's center piece.
• Season the soup to taste, adding more salt or pepper as needed.
• For a creamier soup, add 1/2 cup of heavy cream or sour cream before pureeing.