Tomato and Spinach Soup

    25 minutes

    This is an easy soup where capsicum, onion and tomatoes are simmered in stock and spices and then finished with spinach.

    44 people made this

    Serves: 5 

    • 1 teaspoon olive oil
    • 1/2 cup chopped green capsicum
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 1 tin (400g) diced tomatoes
    • 1 1/2 cups water
    • 1 tablespoon minced fresh basil
    • 1 teaspoon chicken stock powder
    • 1/4 teaspoon ground black pepper
    • 1 packet (250g) frozen chopped spinach, thawed

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large saucepan over medium heat, cook the capsicum, onion and garlic in oil until tender. Stir in tomatoes, water, basil, stock and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
    2. Stir in spinach and cook 5 to 7 minutes more.

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    Reviews in English (44)


    Great example to illustrate how using the very best ingredients will yield the very best results - fresh tomato sauce if available, (in my case I used tomato sauce I had put up from my garden), chicken broth rather than chicken bouillon and water, and fresh baby spinach (considerably less than the 10 ozs. called for). I also added the fresh basil last, NOT cooking it in the simmering stage for 10 minutes. As written this is a 3-star recipe, but with these simple changes it is a 5-star soup, one that Hubs compares to a memorable soup we enjoyed at "Purple Cafe and Wine Bar," in downtown Seattle. (Rating this 3 stars might have discouraged others from trying this easily improved soup)  -  28 Jan 2011  (Review from Allrecipes USA and Canada)


    I don't care to use the bouillon cubes/granules because of the sodium, so I added some vegetable stock instead of the granules and water..Sprinkle w/ grated parmesean cheese right before serving...Also good with adding some thin sliced fresh mushrooms.  -  14 May 2008  (Review from Allrecipes USA and Canada)


    Really good and flavorful. I think there is TOO MUCH spinach in the recipe as it stands. My recommendation is HALF of a box instead of a whole, maybe even less. A great source of vitamins, good appetizer.  -  14 May 2002  (Review from Allrecipes USA and Canada)