Tomato Florentine Soup

Categories: Soups
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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