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Creamy Tomato and Spinach Soup

Creamy Tomato and Spinach Soup

Ingredients

  • 2 tablespoons butter
  • 1 onion diced
  • 1 carrot grated
  • 1 28- oz can fire-roasted diced tomatoes or two small cans
  • 3 cups chicken broth or vegetable broth
  • salt and pepper to taste
  • 1 tablespoon fresh thyme divided
  • 2 cups frozen spinach or packed fresh baby spinach
  • 3/4 cup heavy cream

Instructions

  • Saute the onion and carrot in butter over medium heat until softened and beginning to brown (about 3-5 minutes).
  • Add chicken broth, tomatoes, salt, pepper, and 1/2 tablespoon thyme. Bring to a boil.
  • Use an immersion blender to blend soup in pot until smooth (alternatively, you can blend it in batches in a standing blender).
  • Turn heat down to a simmer and add spinach; stir until wilted (about 2 minutes).
  • Turn heat off and stir in the cream.
  • Serve garnished with remaining fresh thyme and a swirl of cream, if desired.

Recipe source

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