Tomato and Spinach Soup


Serves 2-4
2 Tbsp butter
1 small yellow onion, finely chopped
1 tsp Pastene Minced Garlic
1 tsp Pastene Hot Crushed Peppers, optional
1 ½ cups whole milk or half and half
1 28 oz can Pastene Tomato Puree
2 cups fresh spinach
Pastene Grated Parmesan Cheese
¼ cup basil, roughly chopped
salt and pepper to taste


Prep time: 10 minutes | Cook time: 10-15 minutes

  • Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 4 minutes. For a little added heat, add hot crushed peppers. 
  • Stir in milk or half and half and cook for 2 to 3 minutes. Stir in tomato puree, mix well, and bring to a boil.
  • Reduce heat to low and simmer, covered, for 5 minutes.
  • Add spinach, salt and pepper. Simmer uncovered for 2 minutes. Spinach should barely be wilted.
  • Serve warm or hot topped with parmesan cheese and basil for garnish.

Product Used

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