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Warmup with this Hearty Tomato Soup with Carrots, Spinach and grated Asiago Cheese. Don't forget the sharp cheddar grilled cheese on sourdough bread!
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All Year Long Tomato Soup with Carrots, Spinach and Asiago Cheese

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!
Prep Time15 minutes
Cook Time20 minutes
Servings: 4
Author: At Blanchard's Table: A Trip to the Beach Cookbook

Ingredients

  • 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

Instructions

  • In a large saucepan, heat the oil over medium heat, add the carrots, shallots, and garlic.
  • Cook for about 3 minutes.
  • Add the tomatoes, cook for several more minutes. Add the wine, chicken broth, salt, pepper and semolina flour, stir constantly.
  • Bring to a boil and remove from heat.
  • Add the spinach, cover for about 3 minutes. Spinach will wilt in the heat.
  • Mix evenly.
  • Stir in cheese before serving and sprinkle with the chives.