Ingredients for Like Zio's Tomato Florentine Soup
- 6 tablespoons butter
- 3 tablespoons all-purpose flour
- Diced Onion
- Fresh Garlic
- 2 chicken bouillon cubes
- Boiling Water
- Crushed Tomatoes
- 1/2 cup ketchup
- 1 cup vegetable juice
- Dried Basil
- Dried Dill
- 1/2 teaspoon hot pepper sauce (or to taste)
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- Dry White Wine
- Heavy Cream
- 5 ounces fresh spinach, chopped
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Like Zio's Tomato Florentine Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Like Zio's Tomato Florentine Soup
- **Make the Roux:** Melt 3 tablespoons of butter in a heavy saucepan over medium heat until foamy. Whisk in 3 tablespoons of all-purpose flour and cook until light golden brown (about 3 minutes). Remove from heat and set aside to cool.
- **Sauté Aromatics:** Melt 2 tablespoons of butter in the same saucepan over medium heat. Add 1 medium onion, chopped, and sauté until golden brown (about 5-7 minutes). Add 2 cloves of garlic, minced, and sauté for another minute.
- **Puree:** Transfer the onion and garlic mixture to a food processor and puree until smooth.
- **Prepare Chicken Base:** Dissolve 2 chicken bouillon cubes in 1 cup of hot water.
- **Combine Ingredients:** In a Dutch oven or large pot, combine 28 ounces (one 28-ounce can) of crushed tomatoes, 1/2 cup of ketchup, 1 cup of vegetable juice, and the prepared chicken base. Bring to a simmer over medium-low heat.
- **Add Flavor:** Stir in the onion puree, 1/4 cup of fresh basil, chopped, 1 tablespoon of fresh dill, chopped, 1/2 teaspoon of hot pepper sauce (or to taste), 1 teaspoon of sugar, 1/4 teaspoon of black pepper, and 1/4 cup of dry white wine.
- **Simmer:** Simmer for 15 minutes, stirring occasionally.
- **Add Roux:** Whisk in the cooled roux and simmer for another 30 minutes over medium-low heat, stirring frequently to prevent sticking.
- **Finish:** Stir in 1/2 cup of heavy cream and 5 ounces of fresh spinach, chopped. Cook until the spinach wilts (about 2 minutes).
- **Serve:** Serve immediately or cool and refrigerate for later. Garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
13g
Fat
122g
Carbs
7g
