Tomato Soup Florentine with Orzo
I was craving tomato soup and have some spinach I needed to use. The soup was to accompany some Italian style wraps so I decided to go with a tomato Florentine soup. I added a little Calabrian chili to spice it up. This soup takes no time at all!
Servings: 4
Cost: 8
Equipment
- Stock pot
Ingredients
- 1 18.3 Oz Jar Diced Tomatoes I use Jovial organic diced tomatoes in a glass jar
- 2 Cups Spinach
- 2 Tbsp Chopped fresh basil
- 6 Cloves Fresh garlic
- 1/2 Cup Orzo
- 2 Tbsp Calabrian Chili Trader Joe's Italian Bomba hot pepper sauce
- 1/2 Tsp Herbe De Province
- 1 Tbsp Fresh oregano
- 1/2 Tsp Fennel Seeds
- 1/2 Tsp Black peppercorns
- 1/4 Tsp Nutmeg
- Himalayan salt To taste
- 1 Cup Water
- 1 Cup Plant milk I use So Delicious Coconut milk
Instructions
- Add the tomatoes to a large stock pot. Do not drain.
- Soak basil and spinach in water to remove the dirt, seeds and possible insects. Set aside while preparing the remaining ingredients.
- Peel and crush garlic. Add to stock pot.
- Add Calabrian chili and seasonings to stock pot. Add enough water and milk.
- Set the burner to medium heat and bring the soup to a boil. Turn down to a simmer.
- After 10 minutes, bring the soup to a boil again and then add the orzo. Let the soup continue a slow boil for about 3 minutes then turn the heat back down to medium to simmer until orzo is cooked. (About 7 minutes). Orzo will sink to the bottom and start to stick so you will need to stir gently with a wood spoon to prevent sticking.
- Drain your spinach and basil. Chiffonade your basil and set aside.
- Chop your spinach and add the spinach and basil about 3 minutes before serving.
- Ladle into bowls and enjoy.
Notes
This is a Snap Pea Sheep recipe!
This is a spicy but light tomato soup! I use Jovial brand diced tomatoes but you could certainly use fresh tomatoes.
I am sold on Jovial brand tomatoes because they are organic and come in a jar. I NEVER use canned tomatoes because the acid leeches the metal from the can.
This soup is a little spicy but you can adjust up or down depending on your preferred spice level.
I use whole, black peppercorns in soups because my husband loves that hit of black pepper. You can use ground pepper if you prefer but use half the amount I specified for the peppercorns and adjust to your taste.
A similar but more robust version of this soup would be my Almost Italian Sausage Soup It is practically dinner by itself.