Tomato florentine soupPosted in Food, Side Dishes, soup on August 26th, 2009 by monicajane
This soup was inspired by my local Earth Fare super-market which serves something akin to this with the same name in it’s hot bar. This is my version of what is clearly tomato and spinach soup. Beyond that I chose all the ingredients. It’s very good, but different than the soup at Earth Fare. They are both very good. I like that I can go to Earth Fare and get something delicious and different that I don’t have to cook!
1 lb frozen chopped spinach
28 oz can whole tomatoes with juice (smooshed by hand one at a time into the pot)
14 oz can of tomato sauce
2 large onions diced into very small pieces
6 cloves of garlic diced
40 oz vegetable stock
2 cups heavy cream
2 tsp dried dill
3 tbls pesto or a bunch of fresh basil
1 tsp red pepper flakes
Salt to taste
I have been taking short cuts to make these soups and not cooking anything before putting everything into the stock. I just throw everything into the stock and boil. They’re turning out really great so if that is all you have time for don’t hesitate to do that.
If you want to take more time, then by all means, saute the onions and garlic. It can only improve an already damn good soup.
Cook everything except the cream until very soft.
Add the cream once the soup is off the fire. Do not reheat to boiling once the cream has been added.
Enjoy!! It’s delightfully rich and light at the same time.