Silky Summer Tomato Soup With Spinach Coulis

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“From Jacques Pepin: Fast Food My Way”

Ingredients Nutrition

  • Tomato Soup
  • 3 lbs ripe tomatoes
  • 1 sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz)
  • 2 large garlic cloves
  • 14 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
  • 34 teaspoon salt
  • 2 tablespoons olive oil
  • 14 teaspoon Tabasco sauce (or less if desired)
  • Spinach Coulis
  • 3 cups loosely packed spinach leaves
  • 14 cup oil (a mixture of canola & olive oil)
  • 14 teaspoon salt
  • 14 cup water


  1. For the tomato soup:.
  2. Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
  3. For the spinach coulis:.
  4. Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
  5. Transfer the spinach to a blender. Add the oil, salt, and water and 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. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
  6. To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
  7. Note: The spinach coulis can be made up to a week ahead and refrigerated.

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