Some tomato soups are good enough to eat every night of the week, and this Tomato-Spinach Bisque is one of them. Dried tomatoes, baby spinach, and cream add up to something delectable. A side of crusty bread is highly recommended.
In a 3-1/2- or 4-quart slow cooker combine tomato soup mix, undrained diced tomatoes, dried tomatoes, and water.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in whipping cream and spinach. Cover and let stand about 5 minutes or until spinach is slightly wilted. Makes 10 side-dish servings (8 cups).