Florentine Cream of Tomato Soup

Submitted by gojenni714

"From Italian Aromas cookbook"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 4.92 ml olive oil
• 59.14 ml chopped onion
• 118.29 ml chopped celery
• 1 garlic clove, minced
• 793.78 g can crushed tomatoes
• 354.88 ml chicken stock
• 59.14 ml instant rice
• 2.46 ml dried basil
• salt and pepper
• 14.79 ml cornstarch
• 59.14 ml water
• 170.09 g package fresh spinach, rinsed and drained
• 59.14 ml sour cream

directions

1. In a large pan, heat the oil and lightly saute the onions and celery. Add the garlic, tomatoes, chicken stock, rice and basil. Season and let simmer for 20 minutes.
2. With a food processor, puree the mixture until smooth and return to pan. If necessary, thicken by adding cornstarch diluted in water. Keep warm.
3. A few minutes before ready to serve, add the spinach and stir until just wilted. Add sour cream and heat until warmed through.