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Melt butter in a soup pot over med-high heat. Add chopped onion and saute until translucent. Add smashed garlic clove and continue cooking until garlic is fragrant but not browned. Add the flour to the onion/garlic mixture and blend well. Cook for 2-3 minutes, stirring constantly to prevent burning. Slowly whisk in the chicken stock and bring to a boil stirring constantly. When the broth thickens, add the can of tomatoes - do not drain, use the juice too. Lower the heat and simmer covered for 10-15 minutes or until the onions are completely cooked. Stir occasionally to prevent sticking. Add the basil and simmer for another 3-5 minutes. Ladle the soup into a blender and puree - do this in two batches. Pour the soup back into the pot and add the spinach and pasta. Stir in up to 1 cup of cream - less for a thicker soup, more if you want a creamier soup. Cover and simmer on low for about 10 minutes. Taste before serving and adjust salt and pepper if needed. Serve with grated Parmesan cheese (optional)
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Charred diced tomatoes — depth for chili, salsa, stews
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups