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tomato florentine soup

(4)
HotDill avatar
Blue Ribbon Recipe by
Steve Young
@HotDill
Tupelo, MS

This recipe was shared with members of my home church by Margaret DeMoville, and it's one of the best soups we've ever made. Easy to make, and tastes and presents like a fine restaurant!

Blue Ribbon Recipe

This is a new twist on tomato soup... and a fine one at that! The addition of prosciutto really sends it over the top.

— The Test Kitchen @kitchencrew
(4)
yield 4 serving(s)
cook time 1 Hr
method Stove Top

Ingredients For tomato florentine soup

  • 2 Tbsp
    olive oil, extra virgin
  • 3/4 c
    spinach, chopped
  • 1/2 c
    onion, diced
  • 1/4 c
    red wine
  • 1 tsp
    garlic, minced
  • 1 Tbsp
    basil, dried
  • 1 c
    tomatoes, crushed
  • 1 1/2 tsp
    oregano, dried
  • 1 c
    tomatoes, diced
  • 2 oz
    prosciutto, diced
  • 2 c
    chicken broth
  • Romano cheese, grated

How To Make tomato florentine soup

  • 1
    Heat the oil in a heavy saucepan.
  • 2
    Add the onion and garlic; cook until just soft
  • 3
    Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
  • 4
    Bring to a boil. Reduce the heat and simmer 35 minutes.
  • 5
    Add the ham and simmer 10 minutes longer.
  • 6
    Serve warm. Garnish with Romano cheese.
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