ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: zio's tomato florentine soup

Misc.
ADVERTISEMENT
I would greatly appreciate a recipe for the Zio's Tomato Florentine Soup. It is a family favorite and we now live 120 miles from a Zio's!
THANK YOU in advance.
dg
MsgID: 1429981
Shared by: Dianne Gant
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: zio's tomato florentine soup
  Dianne Gant
2 Recipe: Tomato Florentine Soup (2 - not Zio's) (repost)
  Halyna -- NY
ADVERTISEMENT
Random Recipes
  • Jalapeno Cheese Bread (yeast bread)
  • JALAPENO CHEESE BREAD "This bread goes nicely with a frittata or scrambled eggs. This bread is best on the day it is baked." 2 envelopes active dry yeast (or 2 cakes fresh yeast, 3/5 oz. each) 1 tablespoon sugar 2 1/...
  • Reese Cup Cookies
  • This recipe is from the cookbook, With Great Gusto. Reese Cup Cookies 1 cup peanut butter 2 sticks butter or margarine, melted 1 cup crushed graham cracker crumbs 1 (1-pound) box powdered sugar 1 (12-ounce) package ch...
  • Bisquick Box Recipe - Basic Waffles
  • BISQUICK BASIC WAFFLES 2 cups Original Bisquick mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg Stir ingredients until blended. Pour onto center of hot greased waffle iron; close lid. Bake about 5 minute...
  • White Chocolate Macadamia Nut Cookies (like at Subway)
  • WHITE CHOCOLATE MACADAMIA NUT COOKIES 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened* 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 large eggs ...
  • Carrot Raisin Loaves (Fleischmann's Yeast recipe)
  • CARROT RAISIN LOAVES 2 3/4 to 3 1/4 cups unsifted white flour, divided use 1 1/2 cups unsifted whole wheat flour 2 tablespoons packed light brown sugar 1 tablespoon grated orange rind 1 tablespoon salt 1/2 teaspoon gr...
  • Red Velvet Cupcakes with Cream Cheese Frosting
  • RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon unsweetened cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, r...
ADVERTISEMENT
  • Banana Pancakes with Cinnamon Syrup
  • BANANA PANCAKES WITH CINNAMON SYRUP Delicious for brunch. 2 cups flour 2 Tbsp. sugar 1/2 tsp. salt 1 tsp. baking soda 2 cups buttermilk 2 eggs 2 Tbsp. oil 2 mashed bananas Cinnamon Syrup (for serving, recipe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: zio's tomato florentine soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!