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Tomato Florentine Soup

Tony LeDonne

Servings: 6

 

 

A wonderfully aromatic soup. Plum tomatoes and spinach combine to make a meal that dances on you taste buds. Spinach is an excellent source of beta carotene which reduces the risk on cataracts, fights heart disease and cancer. Cooked tomatoes have a healthy dose of lycopene. A substance that has the ability to help protect cells and prevent heart disease. No matter how you look at it, when you put the right ingredients together becoming unsalted and healthy can really be tasty. The average tomato soup has over 600mg of sodium. Our tomato florentine only has 63mg of sodium.

 

Ingredients


1 small shallot, chopped

1/2 small red onion, chopped

4 large garlic cloves, minced

2 tbsp grapeseed oil

1/4 tsp red pepper flakes

1/4 cup vermouth or white wine

2 28 oz cans plum tomatoes (no salt added)

2 cups chicken broth (low sodium)

1 tsp dried basil

3 tbsp sugar (1-1/2 tbsp Agave)

2 tsp Balsamic Vinegar

6 oz Baby Spinach, chopped

1 dash hot sauce

1/4 tsp Ground Black Pepper

1/2 cup Almond Milk (Optional)

Cooking Method


It is important to prepare all your ingredients before you start to cook.  Do all your chopping, grating and pre-measuring, and you will have a great meal that is easy to make.

Spinach.  It is extremely important to clean spinach.  Weather you purchase prewashed bagged spinach or by the bundle, reduce any chance of contamination by rinsing under water several times to remove any dirt or sand.  Use a salad spinner to remove the water.  Chop spinach into large piece and set aside till needed.

Tomatoes. Canned plum tomatoes will be peeled and whole.  You can break them up with your hands or use a knife to break them open and into large pieces. Either way make sure you save all of the juice.

Place grapeseed oil into a large soup pot over medium heat.  Sweat shallots and red onion until soft.  About 5 minutes.  Stir in garlic and red pepper flakes and cook for 1 minute more.

Pour in vermouth and deglaze the pot.  Simmer until the liquid is almost evaporated allowing you to concentrate flavors.  Add tomatoes, chicken broth and dried basil.  Increase the heat to medium-high and bring the soup to a boil.  Reduce to medium how heat and simmer for 15 minutes.

Puree the soup using a handheld blender or in small batches a standard blender.  The soup should be very smooth when done.  Bring the soup back to a low simmer.  Add sugar and vinegar.

Stir in chopped spinach.  Add a dash of hot sauce and ground black pepper to taste.

NOTE:  You can add 1/2 cup of almond milk if you like a creamier soup just before serving.

Place soup in serving bowls sprinkle a little chopped spinach piece on top and enjoy.

 

Serving size: About 2 cups
Total carbohydrate 23 g
Dietary fiber 3 g
Sodium 63 mg
Total fat 5 g
Trans fat 0 g
Cholesterol 0 mg
Protein 4 g
Calories 135

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183