Easy Tomato Florentine Soup is your childhood tomato soup all grown up. It is creamy and delicious without using a lot of fat. I’ll guarantee you will not miss it.
Remember that Manchego grilled cheese sandwich that I made to celebrate “Grilled Cheese Day”? Well, that isn’t really the only reason I made it. I made it because it tastes so darned goooood. This is the grown-up Tomato Florentine soup that I made to go with it. I’ve made this soup a couple of times, and I knew it would be the perfect accompaniment to my grilled cheese sandwich. The thing I like about it is you can cook it up in a jiffy or just let it sit and stew awhile. Another thing that I love about this soup is that it is creamy and delicious without using a lot of fat.
I’ll often serve half and freeze the other half for another day. I love soup year around and it’s like my soup bank. I love opening my freezer door and having such wonderful choices when we need a quick dinner. To me, soup is like a warm hug and it always evokes memories of our Saturday lunch which 9 times out of 10 was tomato soup with grilled cheese sandwiches.
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Once you try this soup, you’re not going to want the canned version. Homemade is almost always better tasting and you get the benefit of smelling it cook!
3 - 14.5ozcans diced tomatoes(drained and juice reserved)
2tbspflourI use unbleached white
32ozlow sodium vegetable or chicken broth
2cupsof cooked pastaoptional, I don't add it
10ouncesbaby spinachroughly chopped and larger stems removed
salt and pepper
Grated Parmesan cheese and croutons for garnish
In a large soup pot or dutch oven (6-7 qt), heat the butter and olive oil. Add the onions and saute for 3 minutes. Add the tomato paste, brown sugar, and diced tomatoes. Continue cooking until most of the juice has cooked off (12-15 minutes).
Add the minced garlic and cook for 30 seconds. Using a blender or food processor, puree ingredients until smooth. Return smooth puree back to the pan. Whisk in flour and cook for 1 minute. Add the reserved tomato juice, broth and bay leaves. Bring soup to a boil and then reduce heat to a simmer and cook an additional 10 to 15 minutes.
Remove the bay leaves and stir in pasta if using, spinach and sherry. Season with salt and pepper. Continue cooking until spinach is wilted. Serve with a garnish of parmesan cheese, and croutons if desired.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Saturday 30th of May 2020
On a cold rainy day like today, this will hit the spot! My husband loves tomato soup.
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