Like Zio'S Tomato Florentine Soup - cooking recipe

Ingredients

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

Preparation

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.
Saute onions in 2 tablespoons butter over medium heat until golden brown.
Add garlic and continue to saute 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.