Return to Content

Spinach and Tomato Soup

Spinach and Tomato Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4-6

For a smooth soup, puree before serving.

Ingredients:

  • 1 pound fresh spinach, chopped and cooked
  • 5 cups beef, chicken, or vegetable stock
  • 1 cup tomato puree
  • 1 carrot, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Sour cream

Instructions:

Combine spinach, stock, tomato puree, carrot, and potato in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 20 minutes or until vegetables are tender. Add lemon juice and season with salt and pepper. Garnish with sour cream.
Updated Wednesday, September 5th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111