Ingredients: |
Ingredients: For Soup:
1/2 cup shallots, chopped
2 tbsp extra virgin olive oil
1/4 cup garlic, chopped
1/4 tsp red pepper flakes
1/4 cup dry white wine
8 cups tomatoes, diced
2 cups chicken broth
1/2 cup fresh basil
1 tbsp sugar
2 tsp balsamic vinegar
5 oz fresh baby spinach, chopped
salt and pepper to taste
For Parmesan Croutons:
1/4 cup Parmesan, grated
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp dried thyme
1/4 cup extra virgin olive oil
4 cups 1 inch baguette cubes
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Directions: |
Directions:For Parmesan Croutons:
1. In large mixing bowl combine Parmesan, garlic powder, paprika, salt and thyme. Set aside.
2. Heat olive oil in large saucepan over medium high. Add baguette cubes and saute until toasted, about 4 minutes, stirring often.
3. Transfer croutons to bowl with Parmesan mixture and toss to coat while still warm.
For Soup:
1. In large pot over medium heat, cook shallots in olive oil, stirring often until soft, about 5 minutes. Stir in garlic and red pepper flakes, and cook 1 minute.
2. Deglaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium high, bring soup to boil, reduce heat to medium low and simmer for 10 minutes.
3. Puree soup in blender or with handheld blender until smooth. Return soup to a simmer.
4. Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper. Garnish each bowl of soup with Parmesan Croutons.
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This recipe for Tomato Florentine Soup is from