Color-Contrast Tomato and Spinach Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A visually striking soup that contrasts vibrant red tomatoes with bright green spinach, inspired by the black-and-white to color transition in classic cinema. This american-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium (about 1 cup) yellow onion, diced
• 3 cloves garlic cloves, minced
• 28 oz can canned crushed tomatoes
• 4 cups vegetable broth
• 4 cups, roughly chopped fresh spinach leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1/2 cup heavy cream
• a few leaves fresh basil leaves for garnish

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 medium diced yellow onion (about 1 cup) and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Add 28 oz canned crushed tomatoes, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried basil; bring to a simmer and cook for 15 minutes uncovered to concentrate flavors.
4. Step 4: Meanwhile, blanch 4 cups roughly chopped fresh spinach leaves in boiling water for 1 minute, then drain and set aside.
5. Step 5: Using an immersion blender, partially puree the soup directly in the pot to retain some texture, then gently stir in the blanched spinach and 1/2 cup heavy cream, warming through for 3 more minutes without boiling.
6. Step 6: Ladle into bowls and garnish with fresh basil leaves to enhance the color contrast and aroma.