Tomato Florentine
Savor the comforting flavors of Tomato Florentine, a hearty and wholesome soup that seamlessly blends fresh, ripe tomatoes, tender baby spinach, and aromatic spices for a dish that's as nourishing as it is flavorful. This easy, one-pot recipe combines the richness of both fresh and canned tomatoes with a medley of dried basil, oregano, and a hint of sugar for balance, creating a beautifully layered taste. Whether you choose to blend it smooth or leave it slightly chunky for added texture, the final touch of creamy heavy cream (optional) and a generous sprinkle of parmesan cheese elevate the dish to a gourmet level. Perfect for a quick weeknight dinner or a cozy meal on chilly days, serve it with crusty bread for dipping to complete this soul-warming experience. Ready in just 45 minutes, this vegetarian-friendly, customizable soup is ideal for the whole family and a delightful way to incorporate spinach into your diet!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 4 large, diced fresh tomatoes
- 14.5 ounces canned crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) freshly ground black pepper
- 4 cups (loosely packed) baby spinach
- 0.5 cup (optional) heavy cream
- 0.25 cup, grated (optional for topping) parmesan cheese
- 1 loaf, for serving (optional) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced fresh tomatoes and cook for 5-6 minutes, stirring occasionally, until they start to break down.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.
Season with dried basil, oregano, sugar, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if you prefer a rustic texture. (If using a countertop blender, work in batches and be cautious with the hot liquid.)
Add the spinach to the pot and simmer for 2-3 minutes until wilted.
If desired, stir in the heavy cream for a creamier consistency.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with grated parmesan cheese if desired.
Serve warm with a side of crusty bread for dipping.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 54.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4250 mg | 90% | |
*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.
