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Tomato Florentine Soup with Peanut Butter Crostini – #CIC

Tomato Florentine Soup with Peanut Butter Crostini. I love a good hearty tomato soup when the weather cools.

It’s another month for the Crazy Ingredient Challenge. For those of you who do not know about it, it is headed by Jutta of Hungry Little Girl blog and she selects two ingredients not normally found together then we all have to come up with a unique dish using both. For January, the ingredients were…… drum roll…. Ketchup & Peanut Butter!!  Now what do you do with that? Soup!

Yep, I made soup. Tomato Florentine Soup to be exact and with peanut butter crostini to put on top or dip into the soup. Or like my husband did, spoon the soup on top of the bread. This was probably the toughest challenge yet and I had a difficult time thinking of how I can put these two ingredients in the same meal. I thought last months white chocolate and garlic challenge was difficult, but this one? My head nearly exploded trying to come up with something.  But, that’s the whole point behind the crazy ingredient challenge… not to make our noggin’s blow, but to think outside the cookbook and every other known recipe.

Since it’s been in the single digits and I love soups, chili’s and slow cooker meals when it’s cold, I felt a soup was in order for this month. So I gathered my ingredients and got to work. Special note: I used a seasoning from Two Snooty Chefs called “hungarian ragout” that was this months shipment from their gourmet spice of the month club. It contains a blend of Smoked Paprika, Kosher Salt, Caraway, Onion and Herbs. You can substitute a combination of any of those spices and herbs in place of the ragout. If it were me, I would substitute a 1/4 teaspoon paprika, 1/4 teaspoon onion powder, a dash of salt and 1/4 teaspoon Mrs. Dash garlic  herb seasoning.

Tomato Florentine Soup


Tomato Florentine Soup with Peanut Butter Crostini

Serves 6
Prep time 15 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 30 minutes
Allergy Milk
Dietary Vegetarian
Meal type Soup


  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic (mince)
  • 1/2 Medium red onion (chopped)
  • 1/4 cup sun dried tomatoes (chopped)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon hungarian ragout seasoning
  • 1/2 cup tomato ketchup
  • 2 cans diced tomatoes (28 ounces each)
  • 4 cups low sodium chicken broth
  • 2 tablespoons butter (softened)
  • 2 tablespoons creamy peanut butter
  • 1/2 long thin baguette (sliced thin into 10 slices)
  • 1 bunch fresh spinach leaves
  • 1/2 cup heavy cream


Step 1
Tomato Florentine Soup
In a large soup pot, heat the butter and olive oil until butter is melted. Add the garlic, onion and sun dried tomatoes. Stir until fragrant
Step 2
Tomato Florentine Soup
Add basil, oregano, thyme and hungarian seasoning and stir. Add the ketsup and tomatoes and stir until blended. Add the chicken broth and stir until blended. Set temperature to low and simmer one hour.
Step 3
Tomato Florentine Soup
Just before the soup is done simmering, spread the tops of the crostini with butter then a thin layer of peanut butter. Place them on a cookie sheet. Pre-heat the oven to broil on low.
Step 4
After the soup has simmered, use an immersion blender until smooth. You can also run it through a food processor however it is likely to be done in several batches depending on the size of your food processor. Return the blended soup to your soup pot.
Step 5
Tomato Florentine Soup
Add the spinach leaves to the soup and cook until the leaves are wilted. Slowly add the heavy cream. You can add more or less then the 1/2 cup depending on how creamy you want it. Cook on medium-low while crostini is broiling
Step 6
Tomato Florentine Soup
Place the crostini in the oven, peanut butter side up and broil until bubbly, about 5-7 minutes. Serve on top of the soup or to the side. Garnish with a peanut butter drizzle (optional)


For nutrition information, please click the Magic Button

Tomato soup has got to be a favorite of mine and I had not attempted a scratch made soup. I was going to make it creamier with more heavy cream but after tasting it, I elected to keep it to just a half cup. I like the way the sun dried tomatoes added flavor to the soup. That was a last minute idea when I saw I had just a bit left in the fridge… so into the soup it went. I used the immersion blender to smooth it out but not entirely since I do like a bit of texture to it.

Tomato Florentine Soup with Peanut Butter Crostini. I love a good hearty tomato soup when the weather cools. This recipe is easy and you can make enough to eat it all week.

Let’s talk about the peanut butter toastettes or crostini. I’ve seen these little crunchy bread slices called by both names so I picked crostini for this recipe. By broiling the bread, the peanut butter just oozed into the bread slices and the bread got crunchy and had a nice peanut butter flavor to it.

The verdict? Peanut butter crostini dipped into tomato florentine soup made with ketchup was not bad at all. Hubby was more skeptical then ever with this combo and didn’t think I could pull it off.  I wasn’t so sure either but it turned out pretty darn good.

For more recipes from the Crazy Ingredient Challenge, click below to hop over to my Pinterest board
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Do you want to be a part of the CIC in February and all months going forward? Just click the button below to sign up. Shake it up a bit and have a new adventure in your kitchen in 2014.


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