Silky Summer Tomato Soup With Spinach Coulis

There are certain dishes that, upon first taste, transport you back to a specific moment in time. This Silky Summer Tomato Soup with Spinach Coulis does that for me. I remember being a young apprentice in a bustling Parisian kitchen, the summer heat relentless, when the chef, a gruff but brilliant man named Jean-Pierre, presented this soup. The vibrant red, swirled with the emerald green of the coulis, was a visual masterpiece. But the taste—the sweet, bright tang of perfectly ripe tomatoes balanced by the earthy spinach—was pure poetry. It was a revelation, a dish that proved simple ingredients, treated with respect, could create something extraordinary.

Recipe Overview

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

Ingredients

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)

Spinach Coulis

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

Equipment Needed

• Blender or food processor
• Food mill fitted with a fine screen
• Microwave-safe bowl
• Plastic bag
• Bottle or jar for storing the coulis
• Ladle

Instructions

1. Prepare the tomatoes: Cut the tomatoes into 2- to 3-inch chunks. This doesn’t need to be perfect; the blender will take care of the rest.

2. Blend the soup base: In a blender or food processor, finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil. Blend until completely smooth. Depending on the size of your blender, you may need to do this in batches.

3. Strain the soup: This is crucial for achieving that silky texture. Push the puree through a food mill fitted with the fine screen. This removes the skins and seeds, leaving behind a smooth, luscious base. If you don’t have a food mill, you can use a fine-mesh sieve, but it will take more time and effort.

4. Season and chill: Add enough Tabasco to the soup to suit your taste. Start with a small amount and add more gradually, tasting as you go. Remember, you can always add more, but you can’t take it away! You should have about 6 cups of soup. Refrigerate until completely cool. This chilling time is important for developing the flavors.

5. Prepare the spinach: Pick out and discard any damaged leaves from the spinach. Seal the remaining spinach leaves in a plastic bag. This helps them steam evenly in the microwave.

6. Microwave the spinach: Place the bag in a microwave-safe bowl and microwave the spinach on high for 1 1/2 minutes. The spinach should be wilted but still vibrant green. Be careful when opening the bag, as steam will escape.

7. Blend the coulis: Transfer the spinach to a blender. Add the oil (a mixture of canola and olive oil works well), 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. You want a completely smooth, vibrant green puree.

8. Store the coulis: When the coulis is smooth, transfer the spinach puree to a bottle or jar. Cover tightly and refrigerate.

9. Serve: To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis. The contrast of colors and flavors is stunning.

Expert Tips & Tricks

• Tomato Quality is Key: Use the ripest, most flavorful tomatoes you can find. Heirloom varieties are fantastic if you can get them. Roma tomatoes are a good, readily available option.
• Control the Heat: The jalapeno adds a subtle warmth, but you can easily adjust the amount to your preference. Removing the seeds and membranes will further reduce the heat. If you’re sensitive to spice, you can omit it altogether.
• Don’t Over-Blend the Coulis: Over-blending the spinach can make it bitter. Blend just until smooth and no longer.
• Make-Ahead Marvel: Both the soup and the coulis can be made ahead of time. This makes it a perfect dish for entertaining.
• For a Creamier Soup: While this soup is meant to be light and refreshing, you can add a touch of coconut milk or cashew cream for extra richness. Stir it in just before serving.

Serving & Storage Suggestions

This Silky Summer Tomato Soup with Spinach Coulis is best served chilled on a warm day. The vibrant colors make it a visually appealing starter or light lunch. A crusty baguette is the perfect accompaniment for soaking up any leftover soup.

Storage:

• The tomato soup will keep in the refrigerator for up to 3 days.
• The spinach coulis can be made up to a week ahead and refrigerated.
• Freezing is not recommended, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	15g	23%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	500mg	21%
Total Carbohydrate	18g	7%
Dietary Fiber	4g	16%
Sugars	10g	–
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the tomato soup for an extra layer of heat.
• Herbaceous Twist: Infuse the olive oil with fresh basil or oregano before adding it to the soup for a more complex flavor profile.
• Different Greens: If you don’t have spinach, you can use other leafy greens like kale or Swiss chard for the coulis. Just be sure to adjust the cooking time accordingly.
• Roasted Tomato Soup: For a deeper, more intense flavor, roast the tomatoes before blending them. Toss them with olive oil, garlic, and herbs, and roast at 400°F (200°C) for about 30 minutes.
• Creamy Vegan Option: Add a swirl of coconut cream or cashew cream for a richer, more decadent soup.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh?
A: While fresh tomatoes are ideal, you can use high-quality canned tomatoes in a pinch. Look for whole, peeled tomatoes packed in juice. Reduce the salt slightly, as canned tomatoes can be saltier.

Q: Do I really need to use a food mill?
A: The food mill is essential for achieving the silky smooth texture. If you don’t have one, you can use a fine-mesh sieve, but it will require more effort to remove all the seeds and skins.

Q: Can I make the soup ahead of time?
A: Absolutely! The soup actually tastes better after it has had a chance to chill in the refrigerator for a few hours, allowing the flavors to meld.

Q: How long will the spinach coulis last?
A: The spinach coulis will keep in the refrigerator for up to a week. Be sure to store it in an airtight container.

Q: What if I don’t like jalapeno?
A: You can easily omit the jalapeno if you don’t like spice. The soup will still be delicious without it.

Final Thoughts

This Silky Summer Tomato Soup with Spinach Coulis is more than just a recipe; it’s an invitation to savor the simple pleasures of summer. The vibrant colors, fresh flavors, and silky smooth texture make it a truly special dish. Don’t be intimidated by the food mill; the extra step is well worth the effort. I encourage you to try this recipe and experience the magic for yourself. And when you do, I’d love to hear about your experience. What tomatoes did you use? Did you add any extra herbs? Share your creations and let’s celebrate the joy of cooking together. Perhaps pair it with a crisp glass of Sauvignon Blanc for the perfect summer meal!