Tomato Florentine Soup Recipes

ITALIAN TOMATO FLORENTINE SOUP

Steps:

• Heat the oil in a heavy saucepan.
• Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
• Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
• Reduce the heat and simmer 35 minutes.
• Add the prosciutto and simmer 10 minutes longer.
• Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
• Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
• Leftovers are even better the second day, and freeze well.

TOMATO FLORENTINE SOUP

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

TOMATO FLORENTINE SOUP I

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.

FLORENTINE TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
• Stir in spinach and cook 5 to 7 minutes more.

TOMATO FLORENTINE SOUP

Steps:

• Heat olive oil over high heat in a large soup pot.
• Add the onion, celery, and carrots; saute until the onions turn clear.
• Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
• Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
• Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

FLORENTINE TOMATO SOUP

Steps:

• In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender.

TOMATO FLORENTINE SOUP

Steps:

• Saute garlic and onion in few tablespoons of oil until translucent and tender. Add spinach and cook for a few minutes on medium heat. Pour in tomatoes, broth and water. Add sugar, salt and pepper to taste. Let simmer about 15-20 minutes and serve with crusty bread.

TOMATO FLORENTINE SOUP

Steps:

• In a large soup pot heat the oil and saute onions and garlic until light in color. Add wine, bay leaf, celery salt, basil, Italian seasoning, salt and pepper. Bring to a boil and let mixture reduce for 10 minutes. Next, add sugar, nutmeg and chicken base; stir well. To thicken this onion herb mixture, stir in 3 tablespoons flour. Slowly add V-8 juice, stirring over medium heat, until you have a smooth sauce. Add chopped tomatoes and milk; simmer soup for 30 minutes. Add heavy cream, spinach and basil. Simmer another 10 to 15 minutes and serve. Yields 1 gallon.