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Tomato Soup Florentine & Grilled Cheese: The Ultimate Winter Comfort Meal

By Kelsey Banfield |

tomato Soup FlorentineOne of my favorite winter comfort meals is tomato soup and grilled cheese. It takes me straight back to my childhood when I would sit at the stool in my parents kitchen dunking my hot sandwich into the soup bowl, marrying the flavors of tomato and cheddar cheese to my liking. These days I serve the same meal to my daughter and she seems to love it just as much as I did. To amp up the flavors of my old favorite I recently made homemade Tomato Soup Florentine, a tomato based soup flavored with basil, onions and wilted spinach. It was a light and hearty soup that was so much better than anything from a can. I paired it with our favorite kind of grilled cheese: extra sharp cheddar on whole wheat bread. It was such a comforting meal it felt like a hug on a plate, just the thing to get us through short days and long dark nights while we wait for spring to arrive.

Tomato Soup Florentine

Makes 8 cups

½ cup onion, finely chopped

3 tablespoons olive oil

4 cloves garlic, finely chopped

1 pinch red pepper flakes

¼ cup white wine

28 ounces whole tomatoes with juice

2 cups chicken broth

2 tablespoons dried basil, or ¼ cup fresh basil leaves, torn

2 tablespoons sugar

2 tablespoons balsamic vinegar

5 ounces frozen spinach, thawed

1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer.

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir in spinach and allow to wilt. Serve hot with a garnish of cheese.

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About Kelsey Banfield

thenaptimechef

Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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0 thoughts on “Tomato Soup Florentine & Grilled Cheese: The Ultimate Winter Comfort Meal

  1. Liz the Chef says:

    Never thought to add spinach to my tomato soup – great combo and pretty to boot. Hope you thaw out soon!

  2. marla {family fresh cooking} says:

    I bet the small amount of wine adds so much to this lovely soup!

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