Creamy Tomato Florentine Soup


Photo: Julie
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Ingredients

28 oz can diced tomatoes
1/2 cup chopped onion
3 tablespoons butter or margarine
3 tablespoons plain flour
1 cup chicken stock or bouillon
2 tablespoons fresh basil roughly chopped
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 clove garlic, smashed
1/2 cup frozen chopped spinach
1/2 cup cooked & cooled small pasta shells
1 cup whipping cream

Preparation

1
Melt butter in a soup pot over med-high heat.
2
Add chopped onion and saute until translucent.
3
Add smashed garlic clove and continue cooking until garlic is fragrant but not browned.
4
Add the flour to the onion/garlic mixture and blend well.
5
Cook for 2-3 minutes, stirring constantly to prevent burning.
6
Slowly whisk in the chicken stock and bring to a boil stirring constantly.
7
When the broth thickens, add the can of tomatoes - do not drain, use the juice too.
8
Lower the heat and simmer covered for 10-15 minutes or until the onions are completely cooked. Stir occasionally to prevent sticking.
9
Add the basil and simmer for another 3-5 minutes.
10
Ladle the soup into a blender and puree - do this in two batches.
11
Pour the soup back into the pot and add the spinach and pasta.
12
Stir in up to 1 cup of cream - less for a thicker soup, more if you want a creamier soup.
13
Cover and simmer on low for about 10 minutes.
14
Taste before serving and adjust salt and pepper if needed.
15
Serve with grated Parmesan cheese (optional)

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About

The amounts of basil, spinach, pasta, garlic, and cream can easily be adjusted to suit your taste. Half and half can be used for a lower fat version.

Tags:

basil
pasta
spinach
tomatoes
cream

Yield:

4.0 servings

Added:

Monday, August 23, 2010 - 1:28pm

Creator:

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