This soup comes together quickly on the stovetop or can simmer all day in the slow cooker!
1 tablespoon olive oil
1 onion, finely diced or pureed
1 tablespoon fresh basil (or 1 teaspoon dried)
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup carrots, peeled and diced
2 cups chopped spinach
1 cup fat-free evaporated milk
½ cup Asiago or Parmesan cheese
Salt and freshly ground pepper, to taste
Heat oil over medium heat in a soup pot or Dutch oven. Cook the onions until they are slightly translucent, and then add the crushed tomatoes, broth, carrots, and spinach. Bring to a simmer for 10 to 15 minutes, stirring occasionally. Add the evaporated milk and cheese and simmer for another few minutes until all the cheese has melted. Season with salt and pepper to taste.
I sometimes put all the ingredients into my slow cooker, let it cook all day and just add the milk and cheese at the very end.
We enjoyed this soup with some homemade cheese bread to dip in it. Our son didn’t realize the spinach wasn’t basil.
Copyright 2014 Tanya Weitzel