- 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
- Saute the onion and carrot in butter over medium heat until softened and beginning to brown (about 3-5 minutes).
- Add chicken broth, tomatoes, salt, pepper, and thyme. Bring to a boil.
- 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.
- Turn heat down to a simmer and add spinach; stir until wilted (about 2 minutes).
- Use an immersion blender to blend soup in pot until smooth (alternatively, you can blend it in batches in a standing blender).
- Turn heat off and stir in the half and half.
Total carbs in whole recipe is 77g.