This soup is flavorful, hearty, filling, rich and satisfying. It is easy to make and if you enjoy tomato soup this is well worth trying. I found this recipe in the Colorado Springs Gazette online, it is courtesy of Zio's Itallian Kitchen. I am posting the original, feel free to modify it to fit your taste.
- 3 tablespoons butter
- 3 tablespoons flour
- 3⁄4 cup diced onion (1/4-inch dice)
- 2 tablespoons butter
- 2 tablespoons fresh garlic
- 3 chicken bouillon cubes
- 1 cup boiling water
- 1 (28 ounce) can crushed tomatoes (3 cups)
- 1 tablespoon ketchup
- 3⁄4 cup vegetable juice
- 1⁄2 tablespoon dried basil
- 2 tablespoons dried dill
- 1⁄4 teaspoon hot pepper sauce
- 1⁄2 teaspoon sugar
- 1⁄4 tablespoon black pepper
- 2 tablespoons dry white wine
- 2 cups heavy cream
- 1⁄2 cup fresh spinach, julianned to 1/8-inch
- Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
- Sauté onions in 2 tablespoons butter over medium heat until golden brown.
- Add garlic and continue to sauté 1-2 minutes.
- Remove mixture from heat and pure in food processor.
- Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
- In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
- Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
- Simmer 15 minutes.
- Whisk in roux and simmer an additional 30 minutes over medium-low heat.
- Whisk in cream.
- Add spinach.
- Serve immediately or cool and refrigerate.