Best Tim Hortons Style Tomato Florentine Rice Soup Recipes

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TOMATO FLORENTINE RICE SOUP



Tomato Florentine Rice Soup image

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

2 (32 ounce) cans tomato juice
3 cups chicken broth
10 ounces frozen spinach, thawed, drained & chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano
2 teaspoons parsley flakes
2 bay leaves
1 -1 1/2 cup cooked rice

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

ITALIAN TOMATO FLORENTINE SOUP



Italian Tomato Florentine Soup image

This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.

Provided by Wildroze

Categories     Spinach

Time 1h

Yield 8 bowls, 4-8 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 cup onion, diced
2 teaspoons garlic, minced
2 cups whole canned tomatoes (canned fine)
2 cups tomatoes, diced (canned fine)
4 cups chicken broth
1 1/2 cups spinach, rinsed, stems trimmed, leaves chopped
1/2 cup dry red wine
2 tablespoons fresh basil, chopped
3 teaspoons fresh oregano, chopped
4 ounces prosciutto, diced or 4 ounces country ham
1 -2 cup romano cheese, grated
Italian bread

Steps:

  • Heat the oil in a heavy saucepan.
  • Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
  • Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
  • Reduce the heat and simmer 35 minutes.
  • Add the prosciutto and simmer 10 minutes longer.
  • Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
  • Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
  • Leftovers are even better the second day, and freeze well.

Nutrition Facts : Calories 464.7, Fat 30.7, SaturatedFat 12.1, Cholesterol 59, Sodium 1613.7, Carbohydrate 17.8, Fiber 3.6, Sugar 8.6, Protein 25.6

TOMATO FLORENTINE SOUP



Tomato Florentine Soup image

When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9

3 tablespoons olive oil
4 garlic cloves, minced
8 medium tomatoes, chopped
4 cups spicy hot V8 vegetable juice
3/4 cup uncooked small pasta shells
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (10 ounces) fresh baby spinach
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts :

TOMATO FLORENTINE SOUP I



Tomato Florentine Soup I image

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

2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
½ cup cooked macaroni

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

LIKE ZIO'S TOMATO FLORENTINE SOUP



Like Zio's Tomato Florentine Soup image

This soup is flavorful, hearty, filling, rich and satisfying. It is easy to make and if you enjoy tomato soup this is well worth trying. I found this recipe in the Colorado Springs Gazette online, it is courtesy of Zio's Itallian Kitchen. I am posting the original, feel free to modify it to fit your taste.

Provided by Adelinkat

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons flour
3/4 cup diced onion (1/4-inch dice)
2 tablespoons butter
2 tablespoons fresh garlic
3 chicken bouillon cubes
1 cup boiling water
1 (28 ounce) can crushed tomatoes (3 cups)
1 tablespoon ketchup
3/4 cup vegetable juice
1/2 tablespoon dried basil
2 tablespoons dried dill
1/4 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/4 tablespoon black pepper
2 tablespoons dry white wine
2 cups heavy cream
1/2 cup fresh spinach, julianned to 1/8-inch

Steps:

  • Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
  • Sauté onions in 2 tablespoons butter over medium heat until golden brown.
  • Add garlic and continue to sauté 1-2 minutes.
  • Remove mixture from heat and pure in food processor.
  • Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
  • In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
  • Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
  • Simmer 15 minutes.
  • Whisk in roux and simmer an additional 30 minutes over medium-low heat.
  • Whisk in cream.
  • Add spinach.
  • Serve immediately or cool and refrigerate.

Nutrition Facts : Calories 450.7, Fat 39.8, SaturatedFat 24.5, Cholesterol 134.4, Sodium 866.8, Carbohydrate 21.5, Fiber 3.6, Sugar 3.3, Protein 5.6

TIM HORTON'S STYLE CHILI



Tim Horton's Style Chili image

Make and share this Tim Horton's Style Chili recipe from Food.com.

Provided by Member 610488

Categories     Beans

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb extra lean ground beef
1 large onion, minced
1 teaspoon chili powder
1 (15 ounce) can red kidney beans
1 (15 ounce) can pork and beans in tomato sauce
1 (10 ounce) can diced tomatoes
1 green pepper, diced
2 tablespoons vinegar
2 teaspoons garlic powder

Steps:

  • Brown ground beef with the onion and a few shakes of chili powder.
  • Add to either a large pot or Crock Pot. Add the rest of the ingredients and stir well.
  • If you are doing it on the stove, simmer for a couple of hours, stirring often.
  • If you are doing it in a crock pot, cook on low for 9-10 hours.

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