Tomato-Spinach Soup

Tomato-Spinach Soup Recipe
Photo: Lee Isaacs; Styling: Cindy Manning Barr
It's easier to cut the package of spinach in half while it's still frozen.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 19 %
Fat 3.5 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 5.7 g
Carbohydrate 32.4 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 787 mg
Calcium 176 mg


Vegetable cooking spray
1 1/2 teaspoons olive oil
3/4 cup chopped onion
1 garlic clove, minced
1 1/2 cups salsa
1 cup tomato juice
1 teaspoon sugar
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
1/2 (10-ounce) package frozen chopped spinach


Coat a large Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot. Add the onion and garlic; sauté for 2 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.

Jean Kressy,

Cooking Light

May 1995
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