Appetizers,  Cooking With

Creamy Tomato and Spinach Soup



  • 2 tablespoons butter
  • 1 onion, diced
  • 1 carrot, grated
  • 1 28-oz can diced tomatoes
  • 3 cups chicken broth (or vegetable broth)
  • salt and pepper, to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon baking soda (if desired to lower the acidity)
  • 2 cups frozen spinach (or packed fresh baby spinach)
  • 3/4 cup half and half


  1. Saute the onion and carrot in butter over medium heat until softened and beginning to brown (about 3-5 minutes).
  2. Add chicken broth, tomatoes, salt, pepper, and thyme. Bring to a boil.
  3. If you want to lower the acidity in the soup, add the baking soda to boiling mix and lower the heat to medium.  The soup will bubble and rise A LOT, make sure you have a lot of extra room in the pot.  Stir occasionally and when the bubbles start to dissipate, continue to next step.
  4. Turn heat down to a simmer and add spinach; stir until wilted (about 2 minutes).
  5. Use an immersion blender to blend soup in pot until smooth (alternatively, you can blend it in batches in a standing blender).
  6. Turn heat off and stir in the half and half.


Total carbs in whole recipe is 77g.

Serves 6

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