Weekend Lunch

I wanted to make a hearty soup that we could enjoy after a morning outside working in the yard.  I made the soup on Saturday and we re-heated it on Sunday after raking piles and piles of leaves.  To accompany the soup, we made grilled cheese sandwiches with sourdough bread and a very sharp white cheddar cheese.   The soup was thick and hearty but a bit too sweet for our taste.  Next time I will make it with canned whole peeled tomatoes and see if that suits us more.

Grated Asiago cheese | Ridgely's Radar
All Year Long Tomato Soup | Ridgely's Radar
All Year Long Tomato Soup with Carrots, Spinach and Asiago Cheese - adapted from At Blanchard's Table: A Trip to the Beach Cookbook
Recipe type: Soup
  • 4 cups spinach, loosely packed and stems removed
  • 1 tablespoon olive oil
  • 2 carrots, medium, finely chopped
  • 3 shallots, minced
  • 1 medium garlic clove, minced
  • 2 cups Italian plum tomatoes, canned, drained and chopped
  • ½ cup dry white wine
  • 31/2 cups chicken broth
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup semolina flour
  • ¼ cup freshly shredded Asiago cheese
  • 2 tablespoons fresh chopped chives
  1. In a large saucepan, heat the oil over medium heat, add the carrots, shallots, and garlic.
  2. Cook for about 3 minutes.
  3. Add the tomatoes, cook for several more minutes. Add the wine, chicken broth, salt, pepper and semolina flour, stir constantly.
  4. Bring to a boil and remove from heat.
  5. Add the spinach, cover for about 3 minutes. Spinach will wilt in the heat.
  6. Mix evenly.
  7. Stir in cheese before serving and sprinkle with the chives.
    • Photographs by Ridgely

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