Tomato Florentine

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Step 1

Heat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes, and cook 1 minute.

Step 2

Add white wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes.

Step 3

Purée soup with a handheld blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.

Step 4

Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.

Step 5

Garnish each serving of soup with croutons and blue cheese.