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Hearty Tomato Soup with Spinach and Feta

Hearty Tomato Soup with Spinach and Feta

Ahhh, it’s finally Fall in Florida. Which means it’s in the upper 80’s and I’m craving tourist-free trips to the beach and consuming way too many pumpkin spice Frappuccinos! Even though the weather isn’t chilly, there’s still something inside of us that makes us want to break out our boots and crock pots this time of year.

So I cranked up the AC in the house, got all cozy and decided to make some tomato soup this week. I always used to love just breaking open a can of tomato soup, dumping it in the pot and then throwing in my fresh spinach and feta after it was warm. Done. But, not only is my husband lactose intolerant (so he doesn’t get feta on his soup, poor guy), I’ve really been making an effort to cut down on random ingredients that we don’t need and well, canned soups are full of those.

I’m not a master chef by any stretch of the imagination so it had never crossed my mind to make tomato soup out of… real tomatoes?! Sounded way too difficult. It wasn’t though, it was actually super simple and way more delicious than that canned stuff.

Ready to give it a whirl?

Hearty Tomato Soup with Spinach and Feta

INGREDIENTS

  • 2 tbsp healthy oil of your choice (Which oil is best?)

  • 2 carrots, diced

  • 1 clove garlic, minced

  • 1/2 yellow onion, diced

  • 5 tomatoes, diced

  • 1 tbsp tomato paste

  • 6 fresh basil leaves

  • 2 Cups Fresh Spinach

  • Sea salt and black or cayenne pepper to taste

  • 3 cups low sodium broth (can use bone broth, chicken or vegetable broth)

  • 3/4 cup unsweetened almond or cashew milk (I prefer cashew milk b/c it’s a little thicker)

  • Crumbled feta cheese for topping (optional)

INSTRUCTIONS

  1. Heat the oil in a large, deep pot over medium heat

  2. Add the onion and carrots and saute for 8-10 minutes, until tender

  3. Add the garlic and cook for 1 more minute

  4. Add the tomatoes, tomato paste, basil, broth, salt, and pepper and stir well

  5. Bring the soup to a boil, lower the heat and simmer, uncovered for 30 minutes or until the tomatoes are very tender

  6. Either using a blender, food processor, or immersion blender - blend until smooth

  7. Return to the pot and then add milk and stir to combine

  8. Season to taste

  9. Pour HOT soup over fresh spinach in your bowl (you can put the spinach into the pot to heat for 5 minutes before serving but it will not save well if there are leftovers, the spinach will become mushy)

  10. Top with feta cheese to your hearts desire (if you’re not dairy free, of course)

Tip: Freeze some for later

What is your all-time favorite soup? Share below

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Did you know that the USDA now recommends 7 to 13 servings of fruits and veggies per day?

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