Wednesday, October 3, 2018

Tomato Florentine Soup

We had this soup when we were visiting Vernal.  It was so delicious I wanted to duplicate it.  So here's my  recipe.  It's yummy!  I served it with some Crusty Garlic Oregano Bread.  Delish!

Tomato Florentine Soup

1 Tablespoon olive oil
1 Tablespoon butter
1 small yellow onion, diced
2 celery stalks, diced

1/2 carrot, julienned

1/2 medium sweet pepper, diced
1 Tablespoon light brown sugar
1 (14.5 ounce) can diced tomatoes, drained and juice reserved
1 Tablespoon minced garlic, about 3 cloves
2 Tablespoons flour
2 bay leaves

1 (28 ounce) can crushed tomatoes
3 cups chicken broth 

1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon rosemary

2 cups mini penne, cooked
10 ounces (about 2 cups) baby spinach, chiffinade

1 teaspoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper


Cook the pasta first, so it’ll be ready to add later.

Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the onions, celery, carrot, and sweet pepper.  Sauté for 3 minutes. Add the brown sugar and diced tomatoes (reserve juice. You’ll use it later). Cook until the tomatoes begin to dry, about 13 minutes.

Add the garlic to the Dutch oven, stir, and cook for about 1 minute. Stir in the flour and continue to cook for another minute. 

Stir in the reserved tomato juice, crushed tomatoes, and bay leaves. Add 1 cup of broth at a time, whisking after each addition. Add thyme, basil, oregano, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes.

Remove the bay leaves. Stir in the pasta, spinach, and balsamic vinegar. Season to taste with salt and pepper. Serve with freshly grated Parmesan.