One of my most favorite soups...and it's just about perfect for these late autumn weekends.
Trav's Tomato Florentine Soup
1 C chopped onion
1 t. olive oil
6 cloves garlic, chopped
8 C vegetable broth, divided use
1 t. oregano
1 t. thyme
2 t. basil
1/2 t. ground black pepper
1/4 C red wine
2, 14 oz. cans chopped tomatoes, undrained
1, 12 oz. can unsalted tomato paste
1, 10 oz. package frozen chopped spinach, thawed and drained
1 T. balsamic vinegar
Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, and cook until onions are limp. Stir in oregano, thyme, basil, pepper, and red wine. Add broth, chopped tomatoes, tomato paste, and thawed spinach (be sure to squeeze the liquid out of it first). Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add balsamic vinegar and serve immediately with hot crusty bread and a lighter red wine (shiraz, for example.) Garnish with plenty of grated Parmesan cheese and croutons.
Makes about 14 servings.
