Lunch / Dinner
Tomato Florentine Soup
There’s nothing better than tomato soup on a chilly day. You could open a can, but after trying this recipe, you may never walk down the soup aisle again!
Prewashed bagged spinach is a great convenience, but it’s a good idea to give the leaves a quick rinse before using to reduce the chance of any contamination. Bunch spinach always needs a thorough wash—it’s typically very sandy and gritty.
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes; cook 1 minute. Deglaze pan with wine; simmer until nearly evaporated. Add tomatoes, broth, and basil. Increase heat to medium-high; bring mixture to a boil. Reduce heat to medium-low and simmer soup for 10 minutes. Purée soup with a hand blender (or in batches in a standard blender) until smooth. Return soup to the pot and bring it to a simmer. Stir in sugar and vinegar. Just before serving, stir in spinach; season with salt and pepper. Garnish soup with croutons and blue cheese.
Include the juice from the can. It will boost the soup’s flavor. Lightly crush tomatoes with a spoon.
After puréeing, finish the soup with spinach. “Florentine” simply means that spinach is in the recipe.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 539mg 22%
Carbs 15g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.