3/4cupheavy creamplus more for serving, if desired
Instructions
Saute the onion and carrot in butter (2 tablespoons) over medium heat until softened and beginning to brown (about 3-5 minutes).
Add chicken broth (3 cups), fire roasted diced tomatoes (28 oz.), salt and pepper to taste, and fresh thyme (1 tablespoon). 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 frozen spinach; stir until heated (about 2 minutes).
Turn heat off and stir in the heavy cream (3/4 cup).
Serve garnished with swirl of heavy cream, if desired.
Notes
Make it vegan: use olive oil instead of butter and a can of full-fat coconut milk instead of heavy cream.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.