Tomato Soup with Spinach and Basil


  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2-4 garlic cloves, pressed
  • ½ t. paprika
  • 3 c. vegetable stock
  • 2 medium all-purpose potatoes, peeled and cubed
  • 1 bay leaf
  • 1 28oz can crushed tomatoes
  • 1 8oz can tomato sauce
  • 1 10 oz bag fresh spinach leaves, chopped, or 1 10 oz box chopped frozen spinach
  • 1 ½ c. soy milk
  • ground pepper to taste
  • freshly chopped basil for garnish

In a soup pot, sauté onion, celery and garlic in a small amount of water.  Stir in paprika.  Add vegetable stock, potatoes, bay leaf, tomatoes, and tomato sauce.  Bring to a boil, cover, and simmer for 15-20 minutes until potatoes are soft.

Puree soup in a blender and return to pot. Add spinach and simmer for 5-7 minutes more.  Remove from heat.  Stir in soy milk and pepper.  Serve hot, sprinkled with chopped fresh basil.

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