Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn (28 oz) tomatoes 10 oz Frozen chopped spinach,
1/4 c Butter -thawed, well-drained
1 Onion, finely chopped 1/4 c Chopped fresh basil or 1 tb
1 ts Sugar -dried, crumbled
1/4 ts Dried oregano, crumbled 1/2 c Milk (optional)
1/2 c Whipping cream 1/2 c 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. Posted by Linda Davis

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