Tomato and Spinach Soup
This Tomato and Spinach Soup is what happens when comfort meets glow-up. It’s cozy enough to cure a bad mood but virtuous enough to make you feel like a wellness influencer. The juicy tomatoes bring tangy warmth, and the fresh spinach adds that green goddess energy your body didn’t know it needed. Each spoonful feels rich, wholesome, and incredibly satisfying — proof you can eat your greens without pretending to like kale chips. It’s quick, hearty, and effortlessly chic — like a meal that whispers, “Yes, I eat healthy, but I still love carbs.”
Tomato and Spinach Soup
A vibrant vegan tomato soup simmered with aromatic herbs and fresh spinach, creating a creamy, nutrient-rich, and comforting plant-based bowl of perfection.
Ingredients
For the Soup:
- 6 ripe tomatoes chopped
- 2 cups fresh spinach leaves
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup coconut milk or cashew cream
- 1 teaspoon maple syrup optional
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until golden and fragrant.
- Stir in chopped tomatoes, basil, oregano, salt, pepper, and paprika.
- Cook for 10 minutes until tomatoes soften and release juices.
- Add vegetable broth and simmer for 10 minutes.
- Toss in spinach and cook until wilted, about 3 minutes.
- Blend until creamy but still slightly textured.
- Stir in coconut milk and maple syrup.
- Serve warm, topped with basil and olive oil drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 55%
- Iron: 12%
- Calcium: 8%
- Potassium: 20%
Additional Notes / Tips
- Add red pepper flakes for a spicy kick that pairs perfectly with the spinach.
- Use baby spinach for a smoother texture and milder flavor.
- Roast the tomatoes beforehand for a deeper, smoky taste.
- Serve with crusty vegan bread because soup deserves a sidekick.
- This freezes like a dream — double the batch for future lazy days.
