Tomato And Spinach Soup - cooking recipe

Ingredients

2 (28 ounce) cans tomatoes
1/4 cup butter
1 onion, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crumbled
1/2 cup whipping cream
1 (10 ounce) package frozen chopped spinach, thawed,well drained
1/4 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 cup milk (about) (optional)
1/2 cup grated parmesan cheese

Preparation

Puree canned tomatoes with juices in processor or blender until smooth.
Melt butter in heavy large saucepan over medium-low heat.
Add onion and saute until very tender, about 5 minutes.
Stir in tomatoes, sugar and oregano.
Simmer 10 minutes.
Mix in cream, spinach and basil and simmer 3 minutes longer.
Season to taste with salt and pepper.
Thin soup with milk if desired.
Ladle soup into bowls; pass Parmesan separately.