Tomato Florentine Soup Ii Food

TOMATO FLORENTINE SOUP

Steps:

• Heat olive oil over high heat in a large soup pot.
• Add the onion, celery, and carrots; saute until the onions turn clear.
• Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
• Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
• Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

TOMATO FLORENTINE SOUP

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

FLORENTINE TOMATO SOUP

Steps:

• In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender.

TOMATO FLORENTINE SOUP II

Steps:

• In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
• Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.

LIKE ZIO'S TOMATO FLORENTINE SOUP

Steps:

• Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
• Sauté onions in 2 tablespoons butter over medium heat until golden brown.
• Add garlic and continue to sauté 1-2 minutes.
• Remove mixture from heat and pure in food processor.
• Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
• In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
• Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
• Simmer 15 minutes.
• Whisk in roux and simmer an additional 30 minutes over medium-low heat.
• Whisk in cream.
• Add spinach.
• Serve immediately or cool and refrigerate.

TOMATO FLORENTINE SOUP I

Steps:

• Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
• Add cooked pasta and cook for 10 minutes longer.