Hearty Tomato Soup with Carrots, Spinach and Asiago Cheese

Fall makes me think of tomato soup and grilled cheese sandwiches, especially when the leaves start coming down and we spend most of the weekend raking,  UGH!  I hate raking leaves – it is back braking work and I will do anything to get out of it.  Making lunch is the perfect excuse to get inside!

When the weather turns cold and damp, this hearty tomato soup is the perfect lunch!

I pulled out a favorite cookbook, At Blanchard’s Table: A Trip to the Beach, and made the Tomato Soup with Carrots, Spinach and Asiago Cheese.  I keep forgetting that soups are pretty easy and fast to make …darn, I have to get back outside sooner than I had hoped!

I can’t imagine having tomato soup without a grilled cheese and when I had gone to the store, I picked up sourdough bread and fresh sliced white very sharp cheddar cheese.  I like to get the fresh sourdough bread at the bakery section and have them slice it.  It makes for funny sized sandwiches.. but they are sooooo good.

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.

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All Year Long Tomato Soup with Carrots, Spinach and Asiago Cheese

• Author: At Blanchard's Table: A Trip to the Beach Cookbook
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Soup

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Description

One of our favorite cookbooks is At Blachard’s Table: A trip to the Beach.  We went to dinner at Blanchard’s on our honeymoon and bought the cookbook that night.  We have used it continually since then.. some 20+ years!  It has so many easy ands delicious recipes!

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Ingredients

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• 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
• 1/2 cup dry white wine
• 31/2 cups chicken broth
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup semolina flour
• 1/4 cup freshly shredded Asiago cheese
• 2 tablespoons fresh chopped chives

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Instructions

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.

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Keywords: tomato soup, Hearty soup, Easy lunch, Soup for dinner, Make ahead, Easy

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