TOMATO FLORENTINE SOUP
Zio’s Italian Kitchen Copycat Recipe
3 tablespoons butter
3 tablespoons flour
3/4 cup diced onion
2 tablespoons butter
2 tablespoons fresh garlic
3 chicken bouillon cubes
1 cup boiling water
1 (28 oz.) can crushed tomatoes
1 tablespoon ketchup
3/4 cup vegetable juice
1/2 tablespoon dried basil
2 tablespoons dried dill
1/4 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/4 tablespoon black pepper
2 tablespoons dry white wine
2 cups heavy cream
1/2 cup fresh spinach, julienne cut
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.
Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and puree 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 pureed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in the roux and simmer an additional 30 minutes over medium low heat. Whisk in cream. Add the spinach. Serve immediately.