Tomato Florentine Soup

2015-02-26

 This recipe serves

Ingredients

  • 3 tbsp olive oil Oil, olive, salad or cooking
  • ½ cup onion--diced Onions, raw
  • 3 cloves garlic minced Garlic, raw
  • 1/3 cup white wine Alcoholic beverage, wine, table, white
  • 1 bay leaves Spices, bay leaf, crumbled
  • 2 tsp celery salt Spices, celery salt
  • 2 tsp dried basil Spices, basil, ground
  • 2 tsp Italian seasoning Spices, Italian seasoning
  • 1 tsp salt Salt, table
  • tsp pepper
  • 2 tbsp sugar Sugars, granulated
  • ¼ tsp nutmeg Spices, nutmeg, ground
  • 1 tbsp chicken base
  • 3 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3 cups V8 juice
  • 2 28oz cans chopped tomatoes with juice
  • 6 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 cup heavy cream Cream, fluid, heavy whipping
  • 1 10oz package fresh spinach
  • 2 tbsp fresh spinach Spinach, raw
  • 2 Tbsp fresh basil- chopped Spices, basil, ground

Method

Step 1

Heat oil and saute onions and garlic. Add wine,spices and bring to a boil. Let mixture reduce for 10 minutes. Add sugar and nutmeg and chicken base. Stir in 3 tablespoons of flour to thicken. Slowly add V8 juice, stirring over medium heat until thick and smooth. Add chopped tomatoes and milk. Simmer 30 minutes. Add heavy cream, spinach and basil. Simmer another 10-15 minutes

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