Creamy Tomato Soup Florentine

When I was a child my favorite school lunch was when they served grilled cheese and tomato soup.  Dunking that horribly greasy cheese sandwich in reconstituted soup, well what can I say, I was a child and I loved it.  I hadn’t had that meal in years but recently I was at a friend’s home and that’s just what she served, American cheese on white bread grilled in oil (yuk).  So if the sandwich wasn’t bad enough, the tinned tomato soup…well that was just horrid!!  Have they changed the recipe over the years or have my tastes just changed that much?   Amazingly after that “interesting” lunch I actually ached for a decent grilled cheese and a more grown-up tomato soup so I experimented in the kitchen and came up with this rich, creamy, healthy and totally wonderful recipe.

Creamy Tomato Soup Florentine 

3 tablespoons olive oil
3 pounds plum tomatoes, quartered
large pinch of salt
12 grinds of black pepper

olive oil
3 large heads of garlic, cut in half to expose the cloves
salt
fresh ground pepper

2 tablespoons olive oil
12 ounces onion, diced
1 teaspoon dried thyme
10 grinds of black pepper
Two 16-ounce cans diced tomatoes
1 6-ounce can tomato paste
8 cups chicken broth
1 12-ounce can evaporated milk (I use fat-free)
12 basil leaves minced
9 - 12 ounces fresh baby spinach, coarsely chopped

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, 3 TBS olive oil, salt & pepper. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and set aside.

Place halved heads of garlic on a large sheet of foil with cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.

In a large pot heat 2 TBS. olive oil over medium heat. Add onion and cook until caramelized. Add thyme, black pepper and tomato paste. Cook, stirring constantly for one minute. Add the diced tomatoes with all the liquid, simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from it's paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes stirring occasionally. Using an immersion blender or by small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil and spinach and allow the spinach to wilt in the soup before serving.

I topped the soup with some homemade garlic croutons, Yummy!!

Enjoy.

Lasagna Soup

It's been rainy and a bit chilly here lately so I've been in a soup mood. I've seen a numerous recipes for Lasagna soup and they’ve sounded good so I played around and made my own version. It was delicious, a bit spicy and all three of us enjoyed it very much.  If you’re a bit sensitive to spice I’d recommend using half hot and half sweet sausage to cut down on the spice a bit.  I served the soup with a nice slice of garlic Texas toast and it was a delicious, hearty and filling meal.

Lasagna Soup 

• 1 TBS. olive oil 
• 2 large onions, diced
• 1 pound hot Italian sausage (pork or turkey), removed from the casing
• 8 large cloves garlic, minced
• 4 medium zucchini, diced
• 1 tap. dried oregano
• 1/2 tsp. crushed red pepper flakes 
• 1/4 tsp. salt
• 1/4 tsp. black pepper 
• One 28-ounce can diced tomatoes, Italian style seasoned with garlic, basil & oregano
• Two 15-ounce cans tomato sauce
• 6 cups Cheaters Chicken Soup or low sodium chicken broth
• 6 ounces mini Farfalle pasta
• 1 pound fresh baby spinach, roughly chopped
• 1/2 cup fresh basil, finely chopped
  
• 8 ounces ricotta cheese
• 1/3 cup grated Parmesan 
• pinch of salt
• a couple grinds of fresh pepper
• 2 tablespoons fresh, chopped basil
  

In a stockpot heat the olive oil over medium heat. Add the onion and sauté until caramelized. Add the sausage and garlic and cook, breaking up the sausage with a spoon until sausage is browned. Add zucchini, oregano, red pepper flakes, salt, black pepper, diced tomatoes with the juice, tomato sauce and chicken broth. Bring to a boil then reduce heat to medium-low and allow to simmer for 25 minutes. Add the pasta and cook according to pasta directions until pasta is done, about 8 minutes. Stir in fresh basil and spinach allowing them to wilt into the soup.

In a small bowl combine the ricotta, Parmesan, salt, pepper and 2 TBS fresh chopped basil. To serve, ladle soup into bowl and add about 1 1/2 tablespoons of the ricotta mixture to each bowl.

Enjoy!