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Tomato and Spinach Soup


Serves 4
1 (28 oz) canPastene Tomato Puree
1 ½ cupsheavy cream
1yellow onion, diced
2 cupsfresh spinach
2 Tbspbutter
1 tspPastene Hot Crushed Peppers, optional
1 TbspPastene Grated Parmesan Cheese
basil, as garnish
salt and pepper to taste


  • Melt butter in a large saucepan over medium heat. In the same pan, sauté the onion and garlic until onion is soft and translucent. Stir in cream and cook for 2 minutes. Stir in tomato puree, mix well, cover, and bring to a boil.
  • Next, reduce heat to low and simmer, cover for 5 minutes. Add spinach, salt and pepper.
  • Chef’s Note: If you want to add some spice to your soup, stir in hot crushed peppers.
  • Simmer uncovered for 2 minutes. Spinach should barely be wilted.
  • Serve with a sprinkle of Parmesan cheese and basil for garnish, this soup can be served hot or cold.

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