Silky Summer Tomato Soup With Spinach Coulis

The first time I tasted truly remarkable tomato soup, it wasn’t in a fancy restaurant, but at my grandmother’s ramshackle summer cottage. The air, thick with the scent of honeysuckle and lake water, vibrated with the buzz of cicadas. She’d grown the tomatoes herself, sun-drenched and bursting with flavor. This soup—a vibrant concoction with a bright green swirl—transported me back to that summer afternoon, the taste of sunshine and love in every spoonful. It’s a memory I try to recreate with every batch I make.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes (for spinach coulis)
• Total Time: 25 minutes (plus chilling time for soup)
• Servings: 4
• Yield: 6 cups soup
• Dietary Type: Vegan

Ingredients

For the Tomato Soup:

• 3 lbs ripe tomatoes
• 1 sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz)
• 2 large garlic cloves
• 1⁄4 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
• 3⁄4 teaspoon salt
• 2 tablespoons olive oil
• 1⁄4 teaspoon Tabasco sauce (or less if desired)

For the Spinach Coulis:

• 3 cups loosely packed spinach leaves
• 1⁄4 cup oil (a mixture of canola & olive oil works well)
• 1⁄4 teaspoon salt
• 1⁄4 cup water

Equipment Needed

• Blender or food processor
• Food mill (with a fine screen)
• Microwave oven
• Plastic bag
• Bottle or jar for storing coulis

Instructions

1. Prepare the Tomatoes: Begin by cutting the tomatoes into 2- to 3-inch chunks. This will help them puree more easily.

2. Puree the Soup Base: In a blender or food processor, finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil. Blend until completely smooth. It might be necessary to work in batches depending on the size of your blender.

3. Strain for Silky Texture: This is the key to achieving that silky smooth texture. Push the puree through a food mill fitted with the fine screen. This will remove any seeds and skin, leaving you with a velvety base.

4. Add Heat (Optional): Add enough Tabasco to the soup to suit your taste. Remember, you can always add more, but you can’t take it away! (You should have about 6 cups of soup.)

5. Chill Thoroughly: Refrigerate the soup until it is completely cool. This allows the flavors to meld and the soup to reach its optimal temperature.

6. Prepare the Spinach: Pick out and discard any damaged leaves from the spinach. Seal the remaining spinach leaves in a plastic bag.

7. Microwave the Spinach: Place the bag in a microwave oven and microwave the spinach on high for 1 1/2 minutes. This wilts the spinach and makes it easier to blend.

8. Blend the Coulis: Transfer the wilted spinach to a blender. Add the oil, salt, and water. Process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. Continue blending until it’s smooth and vibrant green.

9. Store the Coulis: Transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.

10. Serve and Garnish: To serve, ladle out about 1 1/2 cups of the chilled tomato soup per person. Garnish each bowl with 1 to 2 tablespoons of the spinach coulis. The contrast in color and flavor is stunning!

Expert Tips & Tricks

• Roasting the Tomatoes: For a deeper, richer flavor, consider roasting the tomatoes before pureeing. Toss the tomato chunks with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 30-40 minutes, or until softened and slightly caramelized. Let them cool slightly before pureeing.
• Herb Infusion: Add fresh herbs like basil or oregano to the soup during the pureeing process for an extra layer of flavor. A few sprigs will do the trick.
• Dealing with Acidic Tomatoes: If your tomatoes are particularly acidic, a pinch of sugar can help balance the flavor. Add it to the soup after straining and taste as you go.
• Make-Ahead Coulis: The spinach coulis can be made up to a week ahead of time and refrigerated. Its vibrant color and fresh flavor will brighten up any dish.
• Consistency is Key: Adjust the water in the spinach coulis for desired thickness. You can add more water for a thinner sauce, or less for a thicker one.

Serving & Storage Suggestions

Serve the chilled tomato soup immediately after preparing the spinach coulis for the best flavor and presentation. The contrast of the bright green swirl against the red soup is visually appealing. You can also garnish with a drizzle of olive oil or a few fresh basil leaves.

Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The spinach coulis will also keep well in the refrigerator for up to a week.

To reheat the soup, gently warm it on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can affect the texture. You can also microwave it in short bursts, stirring in between.

Freezing is not recommended for the soup as the texture can change upon thawing. However, the spinach coulis can be frozen in ice cube trays for individual servings and used later.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	590mg	26%
Total Carbohydrate	22g	8%
Dietary Fiber	6g	24%
Sugars	12g	—
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Kick: For a spicier soup, increase the amount of jalapeno pepper or add a pinch of red pepper flakes.
• Creamy Texture: For a creamier texture without dairy, add a can of drained and rinsed cannellini beans to the soup while pureeing.
• Roasted Garlic: Roast the garlic cloves along with the tomatoes for a sweeter, mellower garlic flavor.
• Basil Pesto Swirl: Substitute the spinach coulis with a vibrant basil pesto for a different flavor profile.
• Different Greens: Try using other leafy greens in the coulis, such as kale or arugula, for a unique twist.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh?
A: While fresh tomatoes provide the best flavor, you can use high-quality canned whole tomatoes in a pinch. Be sure to drain them well before pureeing.

Q: Do I really need a food mill?
A: A food mill is crucial for achieving the silky smooth texture. If you don’t have one, you can try using a fine-mesh sieve, but it will require more effort.

Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually benefits from sitting in the refrigerator for a few hours, allowing the flavors to meld.

Q: How do I adjust the thickness of the soup?
A: If the soup is too thick, add a little water or vegetable broth until it reaches your desired consistency.

Q: Can I omit the jalapeno?
A: Yes, if you prefer a milder soup, you can omit the jalapeno altogether.

Final Thoughts

This Silky Summer Tomato Soup with Spinach Coulis is more than just a recipe; it’s a celebration of fresh, vibrant flavors. I encourage you to try it and experience the joy of creating something truly delicious and nourishing. Don’t hesitate to experiment with variations to make it your own. Share your creations and feedback – I’d love to hear about your culinary adventures! This soup pairs beautifully with grilled cheese sandwiches, crusty bread, or a light salad for a complete and satisfying meal. Enjoy!