Makes 8 cups
½ c. | onion, finely chopped |
3 T. | olive oil |
4 | cloves garlic, finely chopped |
1 | pinch red pepper flakes |
¼ c. | white wine |
2 28 oz. | cans whole tomatoes with juice |
2 c. | chicken broth |
2 T. | dried basil or ¼ c. fresh basil leaves, torn |
2 T. | sugar |
2 T. | balsamic vinegar |
5 oz. | frozen spinach, thawed and dried OR 5 oz. fresh spinach leaves |
1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.
2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.
3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer.
4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir in spinach and allow to wilt. Serve hot with a garnish of cheese.
Need to drain the water from your thawed spinach? Put it in a potato ricer and squeeze until excess water is drained! This soup freezes well, simply put it in a sealed container until you want to eat it.
It takes me about 40 minutes to prepare this soup and it makes 9 (nine!) cups.
I’ve learned to tone down the red pepper when my daughter will be eating it – otherwise we will love it!
Printed from: https://thenaptimechef.com/2010/01/tomato-soup-florentine/