Creamy Tomato and Spinach Soup

• Gluten free

• Produce

  • 1 Carrot
  • 1 Onion
  • 2 cups Spinach, frozen
  • 1 tbsp Thyme, fresh
  • 1 28-oz can Tomatoes, fire-roasted

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Heavy cream

Found on bowlofdelicious.com

Description

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 1 carrot, grated
• 1 28-oz can fire-roasted diced tomatoes (or two small cans)
• 3 cups chicken broth (or vegetable broth)
• salt and pepper, to taste
• 1 tablespoon fresh thyme, divided
• 2 cups frozen spinach (or packed fresh baby spinach)
• ¾ cup heavy cream

Directions

• Saute the onion and carrot in butter over medium heat until softened and beginning to brown (about 3-5 minutes).
• Add chicken broth, tomatoes, salt, pepper, and ½ tablespoon thyme. Bring to a boil.
• Use an immersion blender to blend soup in pot until smooth (alternatively, you can blend it in batches in a standing blender).
• Turn heat down to a simmer and add spinach; stir until wilted (about 2 minutes).
• Turn heat off and stir in the cream.
• Serve garnished with remaining fresh thyme and a swirl of cream, if desired.