Tomato Potato Florentine Soup
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.
Prep time: 10 minutes
Cook time: 25 minutes
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, sliced
1 lb. russet potatoes, peeled and cubed
1 (32-oz.) container chicken broth
1 (28-oz.) can crushed tomatoes
2 teaspoons dry basil
Garlic salt and freshly ground pepper to taste
3 cups lightly packed fresh spinach, coarsely chopped
Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor until smooth. Pour back into saucepan and stir in basil; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach. Makes 4 to 6 servings.
Ashley Paul says
I made this soup last Wednesday and it was delicious! The potatoes are a healthy thickening agent to this soup, rather than the usual heavy cream. This soup is a perfect pair with grilled cheese, which is awesome for dipping!
Chris says
My girlfriend and I tried our hand at this recipe last week, and I must say that we did a pretty tasty job! The potatoes are a great addition, and grilled cheese sandwiches are such a good complement that I think their suggestion should almost become a requirement! We cooked our soup in a larger than average pot, and only had a hand blender available, but I would actually recommend this method because it allows you to monitor your soup’s consistency more closely. A perfect recipe just in time for colder weather!
Brittany says
I totally agree on the grilled cheese requirement – they’re a must! You must have one cool girlfriend. 🙂
Jenna says
So I’m lucky enough to be eating this soup right now thanks to Brittany’s left-overs. I went next door to Il Fo and got a grilled cheese to go with it – delish!!