Tomato Spinach Soup Jump to Recipe Tomato Spinach Soup is a new soup recipe inspired by my love of that’s back in the archives! When I used to have my annual soup party, that chickpea soup was always a huge hit.But now many of my readers don’t want a soup with dried beans, and I love this new lower-carb soup with those same flavors.One thing that made the soup so amazing was using a generous amount of chopped fresh basil added towards the end of the cooking time.

At my favorite supermarket they sell basil plants in the produce department almost all year, for fresh basil when it’s not garden season.But if that’s not an option for you, the Tomato Basil Soup with also be delicious with basil pesto stirred in at the end! And if you celebrate Meatless Monday or just like a vegetarian meal sometimes, I hope you try this new meatless soup! What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.) frozen cauliflower rice olive oil onion Minced Garlic (affiliate link) or use fresh minced garlic Spike Seasoning (affiliate link), or use any all-purpose seasoning blend canned vegetable broth (affiliate link) Better than Bouillon Organic Vegetable Base (affiliate link) plus water canned petite diced tomatoes tomato paste (affiliate link) baby spinach fresh basil

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