Recipe Finder: Tomato Florentine soup

January 31, 2012|By Julie Rothman, Special to The Baltimore Sun

Sylvia Fox from Randallstown was looking for the recipe for the Tomato Florentine soup that she said is frequently available at the salad bar at the North Charles Street location of Eddie's of Roland Park. Since she lives some distance from the store, she was hoping to get the recipe so that she could make this tasty soup at home. I contacted Eddie's, and it graciously shared the recipe.

Owner Nancy Cohen believes that the recipe came from one of her chefs who had once worked at the venerable Haussner's restaurant and that it may have been served there. This thick and tasty tomato soup takes no time to make and is particularly appetizing on a cold or rainy day. Add a grilled cheese sandwich or a salad, and you will have an ideal comfort lunch or light supper.


Marjorie Cicala from Middle River is looking for a recipe for sesame chicken that her mother obtained at the Maryland State Fair in the 1960s. She thinks the recipe came from a poultry company that had a booth at the fair. She believes the chicken was baked, and she knows it had sesame seeds on it.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Tomato Florentine soup

Makes 4 to 6 servings

1 yellow onion, medium dice

2 tablespoons olive oil

1 8- to 10-ounce bag chopped frozen spinach

1 48-ounce can California crushed tomatoes in juice

1 6-ounce can tomato paste

6 ounces Heinz ketchup

1 pint low-sodium chicken broth

Pinch of dried basil

Pinch of sugar

Salt & black pepper to taste

In a medium stockpot, saute the diced onion in olive oil until translucent. Add crushed tomatoes, tomato paste, ketchup and low sodium chicken broth. Simmer for 30-45 minutes. Finish the soup by adding the frozen chopped spinach, sugar, basil and spices. Cook until heated through.

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