Looking for a soup that's both delicious and genuinely good for you? This Tomato Spinach Soup checks all the boxes. Fresh spinach wilts into rich tomato broth, creating a soup that's packed with iron, vitamins, and antioxidants while tasting absolutely wonderful. It's the kind of healthy eating that doesn't feel like a sacrifice.
Why This Recipe Works
The combination of tomatoes and spinach is both flavorful and nutritionally powerful. Tomatoes provide lycopene, a potent antioxidant, while spinach delivers iron, folate, and vitamins A, C, and K. The vitamin C in tomatoes actually helps your body absorb the iron from spinach—it's a perfect pairing on multiple levels.
The Nutritional Powerhouse
This soup is a nutritionist's dream. Just one bowl provides significant amounts of your daily iron, vitamin A, and vitamin C needs. The garlic adds immune-supporting compounds, while the olive oil provides healthy fats that help absorb fat-soluble vitamins. It's comfort food that's genuinely nourishing.
Step-by-Step Guide
Start with a fragrant base of sautéed onion, garlic, and red pepper flakes. This builds the flavor foundation that will carry through the soup. Add the tomatoes and broth, then let everything simmer just until the flavors meld—about 10 minutes.
The spinach goes in at the very end. Add it a handful at a time, letting each addition wilt before adding more. This takes only about 2 minutes total. Overcooking spinach makes it slimy and dull-colored, so work quickly and remove from heat as soon as it's wilted.
The Nutmeg Secret
A tiny pinch of nutmeg is the secret ingredient that makes this soup special. Nutmeg has been paired with spinach in Mediterranean cooking for centuries—it adds a warm, subtle spice that enhances the spinach's natural flavor without being detectable as its own flavor. Trust the process.
Variations to Try
- Florentine style: Add a poached egg on top of each bowl
- Creamy version: Blend half the soup and stir in cream
- Protein boost: Add white beans or chickpeas
- Italian wedding: Add mini meatballs and orzo pasta
Tomato Spinach Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cook 1 minute.
- Simmer the soup. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Season. Add nutmeg and season with salt and pepper.
- Wilt the spinach. Stir in fresh spinach a handful at a time, letting each addition wilt before adding more. This takes about 2 minutes total.
- Serve. Ladle into bowls and top with freshly grated Parmesan and fresh basil.
Recipe Notes
- Add spinach at the very end and cook only until just wilted to prevent slimy texture
- Frozen spinach works—thaw and squeeze out excess water first
- The nutmeg is subtle but important—don't skip it
Frequently Asked Questions
What are the health benefits of tomato spinach soup?
This soup is packed with nutrition. Spinach provides iron, vitamins A, C, and K, plus folate. Tomatoes add lycopene, a powerful antioxidant. Together they support immune function, bone health, and energy levels.
Can I use frozen spinach instead of fresh?
Yes! Use 10 oz frozen spinach, thawed and well-drained. Squeeze out excess water before adding. Frozen spinach has a softer texture but the same nutritional benefits.
Why add nutmeg to spinach?
Nutmeg is a classic pairing with spinach in Mediterranean cooking. It adds warm, subtle spice that enhances spinach's natural flavor without overpowering it. Use just a pinch—a little goes a long way.
How do I prevent the spinach from getting slimy?
Add spinach at the very end and cook only until just wilted—about 2 minutes. Overcooking causes that slimy texture. The residual heat will continue wilting the spinach after you remove from heat.
Can I blend this soup?
You can partially blend for a creamier texture while keeping some spinach pieces visible. Fully blending turns the soup a dark green color. Both versions are delicious—it's a matter of preference.