In November, Yuseff and I went to Philadelphia for a wedding.
The first course for dinner was a super delicious soup. Luckily, the DJ was announcing the food as it was served, so we took mental note: tomato soup florentine is amazing and must be re-created at home!
Since winter-weather is just starting to arrive in Pittsburgh, last weekend was the perfect time to give this recipe a try.
Tomato Soup Florentine—print this recipe
Step 1: Saute 1/2 Cup of Chopped Onion in 3 Tbsp Olive Oil until the onion is soft and transparent. Then add 2 Tsp Minced Garlic and 1 Pinch Red Pepper Flakes.
Step 2: Add 1/4 Cup White Wine and simmer until the wine is evaporated. Then pour in 28 oz of Canned Whole Tomatoes (with the juices), 2 Cups Chicken Broth, and 2 Tbsp Dried Basil. Bring to a boil, and then reduce heat and cover for 10 minutes.
Step 3: Use a hand blender (also called an immersion blender, stick or wand mixer, and hand mixer) to puree the soup until smooth. It’s best to prepare the soup in a deep pot to avoid splatter.
Step 4: Simmer for a few more minutes then add 2 Tbsp Sugar and 2 Tbsp Balsamic Vinegar.
Step 5: If desired, add a generous handful or two of fresh spinach and allow to wilt. For Marco’s soup, I omitted the spinach, because I was already pushing my luck by making soup. You could also choose to puree the spinach if you don’t like wilted spinach. I will for sure do that next time!
Remember to Serve with Grilled Cheese (of course!)
Marco– who never ate soup before, and insisted that it was gross– really liked this for the first half of his serving. He even said that it was his favorite soup in the world. Then I think that the bold flavors caught up to him and he decided that he didn’t like it. So for now, he might be sticking to plain ol’ Campbell’s Tomato. We’ll leave the Florentine for the grown-ups!