TOMATO FLORENTINE SOUP I
Lovely to look at, even lovelier to taste! Freezes well.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
- Add cooked pasta and cook for 10 minutes longer.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
TIM HORTON'S STYLE TOMATO FLORENTINE RICE SOUP
Make and share this Tim Horton's Style Tomato Florentine Rice Soup recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Bring the tomato juice and broth to a boil in a large pot.
- Lower the temperature and simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
- Add spinach, garlic, lemon juice and spices and bring to a boil, then lower heat & simmer for 20 minutes. Remove bay leaves.
- Add rice and simmer for 10 minutes. Serve hot.
Nutrition Facts : Calories 92.2, Fat 0.8, SaturatedFat 0.2, Sodium 986.5, Carbohydrate 18.3, Fiber 2, Sugar 7.2, Protein 4.9
TOMATO FLORENTINE RICE SOUP
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!!
Provided by CountryLady
Categories White Rice
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 79.7, Fat 0.8, SaturatedFat 0.2, Sodium 981.7, Carbohydrate 15.6, Fiber 1.9, Sugar 7.1, Protein 4.6
TIM HORTON'S STYLE BOSTON CREME DOUGHNUTS
This copycat recipe is similar to the Boston Creme Doughnuts served at Tim Hortons in Canada and Northern US. Hope you enjoy! Times listed do not include rising or chilling time. I know the recipe sounds daunting but it is really not that hard if you take it step by step. Some of it can be made in advance as well.
Provided by Member 610488
Categories Breads
Time 1h45m
Yield 14 doughnuts
Number Of Ingredients 21
Steps:
- In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
- Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
- Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
- Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
- Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
- Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
- In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
- Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
- Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
- Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
- Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
- While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
- Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
- Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
- Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
- Place the chopped chocolate in a medium heatproof bowl. Set aside.
- Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
- Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
- Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.
Nutrition Facts : Calories 348.6, Fat 16.3, SaturatedFat 9.3, Cholesterol 170.2, Sodium 195.1, Carbohydrate 45.1, Fiber 0.8, Sugar 22.5, Protein 6.2
QUICK TOMATO-RICE SOUP
Make and share this Quick Tomato-Rice Soup recipe from Food.com.
Provided by loof751
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soup (undiluted), broth, rice and celery. Add hot pepper sauce to your personal taste.
- Bring to a boil. Reduce heat, cover and simmer 8-10 minutes.
Nutrition Facts : Calories 144.4, Fat 1.7, SaturatedFat 0.4, Sodium 864.9, Carbohydrate 25.9, Fiber 1.4, Sugar 6.9, Protein 6.4
FLORENTINE RICE
Our Test Kitchen assembled this easy dish with leftover rice. The spinach, red peppers, cheese and pine nuts make it a vibrant accompaniment to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.
Nutrition Facts :
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