Florentine Tomato Soup
Warm and inviting, Florentine Tomato Soup is a creamy, flavorful twist on classic tomato soup, perfect for cozy evenings or elegant starters. This comforting recipe combines velvety canned whole tomatoes, sautéed onions, and fragrant garlic with a blend of dried basil and oregano for a burst of Italian-inspired aroma. A handful of fresh baby spinach leaves adds vibrant color and a nutrient boost, while a splash of heavy cream creates a luxurious texture. Ready in just 40 minutes, this soup is easy to prepare and pairs beautifully with grated Parmesan cheese and crusty bread. Perfect for family dinners or impressing guests, this one-pot wonder is a delicious blend of simplicity and sophistication. Optimize your tomato soup game with Florentine flair!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 3 cups vegetable broth
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 4 cups baby spinach leaves
- 0.5 cups heavy cream
- 0.25 cups grated Parmesan cheese (optional, for serving)
- 1 serving crusty bread or croutons (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent. Stir occasionally to avoid browning.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Pour in the canned tomatoes along with their juice. Use a wooden spoon to crush the tomatoes into smaller pieces or leave them chunky if desired.
Pour in the vegetable broth and stir to combine.
Add the sugar, dried basil, dried oregano, salt, and black pepper. Stir again to evenly mix the seasonings.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Using an immersion blender, puree the soup to your preferred consistency—smooth or slightly chunky. Alternatively, carefully transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Add the baby spinach leaves to the pot and allow them to wilt for 1-2 minutes, stirring gently.
Stir in the heavy cream and heat gently for 2-3 minutes. Do not boil once the cream has been added.
Taste the soup and adjust the seasonings with additional salt or pepper, if needed.
Ladle the soup into bowls and, if desired, sprinkle each serving with grated Parmesan cheese and serve with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 59.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1057 mg | 81% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
