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Nutrition Facts
Serving Size 1 (312g) Recipe makes 10 servings
Calories 80
Calories from Fat 7		(8%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 986mg		41%
Potassium 620mg		17%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 1.9g	7%
	Sugars 7.2g
Protein 4.7g		9%
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Tomato Florentine Rice Soup

Recipe #58283 | 2 hours | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: CountryLady
Apr 6, 2003

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!!

SERVES 10 (change servings and units)

Ingredients

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

Directions

1
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.
2
Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
3
Remove bay leaves, add rice and simmer for 10 minutes.

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Featured Reviews for This Recipe

From: Twin Mom 2004

On Mar 26, 2009

Delicious!! If I had this soup at a restaurant, I would never guess that it was so low cal. DH requests this soup all the time. This from the man who claims he doesn't like soup!

1 person found this review helpful

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From: Picholine

On Mar 22, 2009

Superb! I was pressed for time so I made it only an hour (instead of 2) by boiling in every step that called for simmering. I subbed about 5 oz tomato paste + water for tomato juice. I only had about 1/2 t of white pepper so it wasn't spicy but I topped it with black pepper and fresh parmesan. Hit the Spot! It was a touch salty so I'll cut back on the sea salt next time. I will also stick to the amount of rice called for because I used more (wanted to get rid of leftovers) and it thickened it a bit too much, though it was easily fixed by adding water. This is going into my regular repertoire of easy, healthy and delicious dinners!

0 people found this review helpful

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From: newspapergal

On Jan 9, 2005

This is a great, healthy soup. I used brown rice and halved the recipe easily. DH, who isn't a big tomato soup fan, liked it and praised the 'thicker' consistency. I thought it had cooked down a bit too much and did add about a 1/4 cup more of broth when I added the rice. I served with Ham & Cheddar Crescents #73011 and celery sticks. Thanks for an easy, yummy, healthy soup!!!

4 people found this review helpful

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From: KeyWee

On Oct 29, 2003

I was looking for a lowfat soup to take to work for lunch. This fit the bill! Because I thought the tomato juice and chicken broth contained enough salt, I didn't add the sea salt. Also, I used a 10-ounce bag of fresh spinach instead of frozen, and I added about a cup of my fresh garden tomatoes - yum! Thanks, CL!

3 people found this review helpful

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