Fire-Roasted Tomato Soup with Spinach
1 tablespoon olive oil
1 1/2 tablespoon butter
1 small white onion, chopped
3 cloves of garlic, minced
1 (28 ounce) can fire-roasted tomatoes, diced or crushed (your preference)
1/2 cup chicken or vegetable broth
1 tablespoon sugar (can be more or less)
1 cup spinach, whole leaves or chopped
black pepper, salt and fresh basil (optional) to taste
milk or heavy cream (optional)
In a large saucepan heat olive oil and butter over medium heat until melted. Add onions and garlic and cook until onions are softened, about 5 minutes. Add tomatoes with juice, broth, sugar and spinach. Season with salt, pepper and basil. Bring to a boil. At this point you can add 1/2 cup heavy cream or 1/4 cup milk. You can also mix milk and cornstarch to thicken the soup. Allow soup to simmer for 30 minutes. Can put in blender for smoother soup. Serve hot.
This is a warm and tasty meal that is quick and made with some items you probably already have in your pantry. You can also add beans or carrots, just whatever is in your kitchen that needs to be used soon.
Enjoy the last few hours of the weekend,