Chunky Tomato & Spinach Soup

If you’re a fan of tomato soup, you’ll fall in love with this hearty version, enhanced with tomato chunks, onion, garlic and spinach.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup olive oil, divided
  • 3 cloves garlic, finely chopped, divided
  • 1⁄2 cup onion, finely chopped
  • 2 teaspoons dried oregano leaves
  • 3 cups baby spinach
  • 2 pounds tomatoes, tops removed, quartered
  • 1 can (6 oz.) tomato paste
  • 2 cups vegetable broth
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon black ground pepper
  • 1 cup croutons
  • 1⁄2 cup Kroger Brand Shredded Parmesan Cheese


  • In skillet over medium heat, heat 1 tablespoon olive oil. Sauté ½ the garlic 30 seconds. Add spinach; cook until spinach is tender but not wilted. Set aside.
  • In large saucepan over medium heat, heat 2 tablespoons olive oil. Add remaining garlic cloves, onion and oregano; sauté 1½ minutes, until onion is tender. Add chopped tomatoes, tomato paste, vegetable broth, sea salt and pepper; cover. Simmer 8 to 11 minutes, until tomatoes are tender. Let cool slightly.
  • In food processor, process tomato mixture until slightly chunky.
  • In saucepan over medium heat, heat 1 tablespoon olive oil. Combine chunky tomato mixture and spinach; heat through.
  • To serve, garnish soup with croutons and shredded parmesan.