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Spinach Soup with Sun-dried Tomato Pesto

4 servings



Nutritional Facts Per Serving

9.4 g
14.6 g
3.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 268
  • Fat 20 g
    • Saturated   3.2 g
    • + Trans 
  • Cholesterol 2 mg
  • Sodium   758 mg
  • Carbohydrate 14.6 g
    • Fibre   3.1 g
    • Sugars  
  • Protein 9.4 g
    • Vitamin A 33 %
    • Vitamin C 33 %
    • Calcium 10 %
    • Iron 23 %


Place pesto ingredients in a food processor and process until coarsely chopped and well blended. Scoop into a bowl and set aside until soup is ready. To make the soup, heat the olive oil in a pot over medium heat. Add the green onions and cook until just tender, about 3 minutes. Stir in flour. Gradually whisk in stock. Bring to a boil and cook until lightly thickened, about 5 minutes. Add the spinach and cook until it just wilts, about 1-2 minutes. Puree the soup in batches in a food processor or blender. Return to the pot. Add the milk and re-warm over low heat; season with salt and pepper. Ladle soup into bowls. Place a generous spoonful of pesto in the centre and serve.

Serving Suggestions

Rub rounds of baguette with cut garlic, brush with olive oil and top with freshly grated Parmesan cheese. Broil until golden. Use these croutons for dunking in the soup.

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