Cook1 hr 45 mins
Canadians love Tim Horton's and my daughter loves Tim Horton's Tomato Florentine Rice soup. This is my own "copycat" recipe and even if you've never had the real thing, I know that you will enjoy this soup!!
- 2 (32 ounce) cans tomato juice
- 3 cups chicken broth
- 10 ounces frozen spinach, thawed, drained & chopped
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 2 teaspoons parsley flakes
- 2 bay leaves
- 1 -1 1⁄2 cup cooked rice
- Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
- Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
- Remove bay leaves, add rice and simmer for 10 minutes.
I was looking for a lowfat soup to take to work for lunch. This fit the bill! Because I thought the tomato juice and chicken broth contained enough salt, I didn't add the sea salt. Also, I used a 10-ounce bag of fresh spinach instead of frozen, and I added about a cup of my fresh garden tomatoes - yum! Thanks, CL!
This soup is absolutely delicious! Although it takes a while to make, it's very easy and doesn't require much attention. The flavour is amazing! I will definitely be making this again. Due to a typo (that has now been corrected) in the recipe I used too little tomato juice, but it still turned out great (probably a bit thicker than it should have been). The only other change I made was to use brown rice for more nutrition. Highly recommended.
Made this for TOTM Soup Fest tag game and I'm glad I did. I too haven't had Tom Horton's tomato soup but I found this to be delicious. I cut the recipe in half and used fresh spinach and next time I think I will try using some pasta. Thank you for submitting this recipe.