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Tomato Florentine Soup
Nb persons: 9
Yield:
Preparation time:
Total time: 50 minutes
Source: Cuisine at home
1/2 cup | chopped shallots |
2 Tbsp. | extra-virgin olive oil |
1/4 cup | chopped garlic |
1/4 tsp. | red pepper flakes |
1/4 cup | dry white wine |
2 cans | whole tomatoes in juice, (28 oz. each) |
2 cups | chicken broth or water |
1/4 cup | fresh basil leaves |
3 Tbsp. | sugar |
2 tsp. | balsamic vinegar |
1 bag | fresh baby spinach, chopped, (5 oz.) |
Kosher salt and pepper to taste | |
Croutons | |
Crumbled blue cheese |
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.
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