Creamy Sun Dried Tomato & Spinach Soup
Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is super delicious. And it could be on your table in 30 minutes. Plus, it's jam-packed with nutrients from spinach, and we cut the salt by using low-sodium vegetable broth and unsalted cannellini beans.
Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is super delicious. And it could be on your table in 30 minutes. Plus, it's jam-packed with nutrients from spinach, and we cut the salt by using low-sodium vegetable broth and unsalted cannellini beans.
Ingredients
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⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
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2 cups sliced mushrooms
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1 cup chopped onion
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2 large cloves garlic, minced
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1 teaspoon dried basil
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1 ½ tablespoons all-purpose flour
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½ teaspoon salt
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½ teaspoon ground pepper
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3½ cups low-sodium vegetable broth
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½ cup heavy cream
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4 cups coarsely chopped fresh spinach
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1 (15 ounce) can unsalted cannellini beans, rinsed
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1 tablespoon lemon juice, plus more to taste
Method
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Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.
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Add garlic and basil; cook, stirring, for 1 minute. Add flour, salt and pepper; cook, stirring, for 1 minute. Add broth and cream; increase heat to medium-high and bring to a simmer.
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Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes. Stir in spinach, beans and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and stir in lemon juice.
