Tomato Spinach Soup
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California
Ingredients
- 2 large yellow onions, cubed
- 2 tablespoons olive oil
- 1 can (28 ounces) diced tomatoes, undrained
- 1 quart water
- 4 beef bouillon cubes
- 1 cup sliced fresh mushrooms
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups loosely packed spinach leaves
- Grated Parmesan or shredded cheddar cheese, optional
