Description
A delicious and healthy creamy soup made with fresh tomatoes, basil, and spinach, served with cauliflower rice for a low-carb option.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups diced tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 2 cups fresh spinach
- 1 cup cauliflower rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add chopped basil, spinach, and cauliflower rice. Cook until spinach is wilted.
- If using, stir in heavy cream or coconut milk.
- Season with salt and black pepper to taste.
- Serve hot, garnished with additional basil if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze the soup for up to 2 months. Reheat on the stovetop.
- For a vegan version, omit the heavy cream and use coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg