Recipe: Tomato And Spinach Soup

TOMATO AND SPINACH SOUP

2 cans (28 oz each) tomatoes
1/4 cup butter
1 onion, finely chopped
1 tsp sugar
1/4 tsp dried oregano, crumbled
1/2 cup whipping cream
1 (10 oz) pkg frozen chopped spinach, thawed, well-drained
1/4 cup chopped fresh basil or 1 tbsp dried, crumbled
1/2 cup milk (optional)
1/2 cup grated parmesan

Puree 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.