Creamy Tomato Florentine Soup
By: Julie
Published: Monday, August 23, 2010 - 1:28pm

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)

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.