Try this Tomato And Spinach Soup recipe, or contribute your own.
Suggest a better descriptionPuree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and saute until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately. Serves 4. Bon Appetit November 1991
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Serving Size: 1 Serving (2144g) | ||
Recipe Makes: 1 | ||
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Calories: 1183 | ||
Calories from Fat: 683 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.8g | 101 % | |
Saturated Fat 45.5g | 228 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 209.6mg | 64 % | |
Sodium 1484mg | 51 % | |
Potassium 4243.7mg | 112 % | |
Total Carbohydrate 101.9g | 30 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 76.1g | ||
Protein 45.2g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1183
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