Tomato Spinach Soup
Nutritious tomato soup with fresh wilted spinach. Packed with iron, vitamins, and antioxidants.
Nutrition per serving
135 Calories
5g Protein
16g Carbs
6g Fat
5g Fiber
Ingredients
Instructions
- . 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.
- . Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- . Add nutmeg and season with salt and pepper. Stir in fresh spinach a handful at a time, letting each addition wilt before adding more.
- . Once all spinach is wilted (about 2 minutes), remove from heat.
- . 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