Best 9 Tomato Soup Florentine Recipes

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.

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 large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
• Stir in spinach and cook 5 to 7 minutes more.

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 WITH PASTA

Steps:

• Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
• Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
• Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
• Stir in spinach. Heat through.
• Serve with grated Parmesan cheese if desired.

TOMATO FLORENTINE SOUP

Steps:

• Saute garlic and onion in few tablespoons of oil until translucent and tender. Add spinach and cook for a few minutes on medium heat. Pour in tomatoes, broth and water. Add sugar, salt and pepper to taste. Let simmer about 15-20 minutes and serve with crusty bread.

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 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.

TOMATO FLORENTINE SOUP

Steps:

• 1. Saute carrot, celery, onion, and garlic in oil in a large Dutch oven over medium heat until tender. Add the tomato puree and the next 14 ingredients; stir well.
• 2. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 25 minutes, stirring occasionally.
• 3. Stir in the pasta and barley. Simmer, uncovered, 20 to 30 minutes or until the pasta and barley are tender, stirring occasionally. To serve, ladle soup into individual soup bowls. Sprinkle with Parmesan cheese.