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Easy Tomato Florentine Soup Recipe

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A closeup view of a bowl of Tomato Florentine Soup garnished with grated cheese that only took 30 minutes to cook. Hostess At Heart

My recipe for Easy Tomato Florentine Soup is a family favorite in our home. This creamy dish combines convenient canned diced tomatoes, rich tomato paste, and fresh spinach to create something that tastes like it simmered all day but comes together in just 30 minutes.

What is Tomato Florentine Soup?

If you’ve ever wondered what makes a soup “Florentine,” you’re not alone! The term “Florentine” in cooking means “in the style of Florence, Italy” and traditionally refers to dishes that include spinach. So tomato florentine soup is simply a creamy tomato soup with spinach added in. The spinach gives this classic comfort food a nutritious boost and a beautiful pop of green color that makes it feel more grown-up than regular tomato soup.

This florentine tomato soup recipe takes your childhood favorite and gives it an elegant twist that’s still comforting and familiar. It’s like tomato soup went to culinary school!

Why I Love This Recipe

I first tried making this tomato florentine soup when I was looking for ways to sneak more vegetables into our family meals without anyone noticing. My family immediately fell in love with it because it tastes just as creamy and comforting as regular tomato soup, but with extra flavor and nutrition. Now it’s become our go-to meal for busy weeknights when we want something warm and satisfying that doesn’t take forever to make.

What makes this recipe so special is that it’s naturally lighter than many creamy tomato soups because it doesn’t rely on heavy cream for richness. Instead, the magic combination of canned diced tomatoes and tomato paste creates incredible depth of flavor that tastes like it simmered all day at nonna’s house. The natural sweetness of good tomatoes combined with the mild flavor of spinach creates the perfect balance. Even my picky eaters ask for seconds!

Tomato Florentine Soup Recipe Ingredients: Canned tomatoes, tomato paste, chicken broth, fresh spinach, onion, bay leaves, parmesan cheese, garlic, flour, and sherry. Hostess At Heart

Key Ingredient Notes

While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:

  • Canned Diced Tomatoes: I use good-quality diced tomatoes because they’re convenient and give the soup a nice chunky texture. Fire-roasted diced tomatoes add extra flavor if you can find them!
  • Tomato Paste: This is the secret ingredient that makes this soup taste like nonna made it from scratch! The tomato paste adds incredible depth and richness that you just can’t get from tomatoes alone.
  • Fresh Spinach: Baby spinach works best because it’s tender and wilts quickly. You can substitute frozen spinach, just make sure to thaw and squeeze out excess water first.
  • Chicken or Vegetable Broth: Low-sodium broth gives you better control over the salt content. Vegetable broth makes this soup vegetarian-friendly!
  • Chicken or Vegetable Broth: This creates the perfect base and helps thin the soup to just the right consistency. Low-sodium broth gives you better control over seasoning.
  • Fresh Basil: This really makes the flavors pop! If you only have dried basil, use about 1/3 the amount.

How to Make Easy Tomato Soup

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, food processor, or immersion blender, puree the ingredients together until smooth. Whisk in the flour and cook for 1 minute. Add the reserved tomato juice, broth, and bay leaves. Bring the soup to a boil and then reduce the heat to a simmer and cook for an additional 10 to 15 minutes.

Chopped spinach and Sherry added to a pot of easy tomato soup recipe - Hostess At Heart
Add spinach and sherry

Remove the bay leaves and stir in the cooked pasta, if using, spinach, and the sherry. Season with salt and pepper. Continue cooking until spinach is wilted. Serve with a garnish of Parmesan cheese, crackers, or croutons if desired.

A hand hovering over a dish of hot tomato spinach soup adding a pinch of grated parmesan cheese - Hostess At Heart

Pro Tips for Making Perfect Tomato Florentine Soup

Before you head to the recipe card, here are some helpful tips I’ve learned from making this dish many times:

  • Don’t Skip the Sautéing: Taking time to sauté the onions first builds a flavor foundation that makes all the difference in taste.
  • Add Spinach at the End: Spinach wilts quickly, so add it in the last few minutes to keep it bright green and prevent it from getting mushy.
  • Taste and Adjust: Every batch of tomatoes tastes different, so taste your soup and add a pinch of sugar if it’s too acidic, or a squeeze of lemon juice or sherry if it needs brightness.
  • Don’t Boil Too Vigorously: Keep the soup at a gentle simmer to prevent the tomatoes from burning and becoming bitter.
  • Blend for Smoothness: If you prefer a completely smooth and creamy soup, use an immersion blender, blender, or food processor to puree it to your liking.
A spoon lifting out a bite of thick and creamy tomato Florentine soup - Hostess At Heart

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Serving Suggestions

This tomato florentine soup pairs wonderfully with a grilled cheese sandwich (try my Manchego grilled cheese!) and crusty sourdough bread for dipping. For a complete meal, I like to serve it with a simple side salad dressed with olive oil and balsamic vinegar. If you’re making this for a dinner party, try adding a dollop of pesto, a few crackers, homemade croutons, or a sprinkle of Parmesan cheese for a restaurant-style presentation!

To serve, simply ladle into bowls and top with fresh basil leaves or freshly grated Parmesan cheese. Don’t forget to have plenty of napkins handy for all that bread dipping!

Storage and Leftovers

This soup will keep well in the fridge for 3-4 days stored in an airtight container. To reheat, simply warm it gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth if it gets too thick.

If you want to prep ahead, you can make the soup base (everything except the spinach) up to 2 days in advance. When ready to serve, reheat and stir in the spinach at the end. This recipe also freezes well for up to 3 months. To freeze, cool completely and store in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Top down view of a bowl of Italian soup with tomatoes and spinach topped with grated parmesan. Hostess At Heart

Variations to Try

  • Make It Heartier (and kid-friendly): Add cooked pasta like fusilli or farfalle in the last 10 minutes of cooking for a more filling meal.
  • Protein Power: Add cooked Italian sausage or shredded rotisserie chicken to make it even more substantial.
  • Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
  • Extra Creamy: Stir in a splash of half-and-half or heavy cream at the end if you want a richer soup.
  • Herb Garden: Try adding fresh oregano, thyme, or even a sprig of rosemary for different flavor profiles.
  • Cheesy Goodness: Stir in some cream cheese or parmesan for extra richness.

If you enjoy this tomato florentine soup, I bet you’ll also love some of my other cozy soup recipes! My Chicken Wild Rice Soup uses similar techniques but with a heartier twist. For a quicker option, try my Ham and Bean Soup which comes together in just about the same time. And if you’re looking for something with a kick, my Best Chili Recipe is always a hit at gatherings and potlucks!

Don’t forget to pair this soup with my Manchego Grilled Cheese for the ultimate comfort food combination.

An angled view of Florentine Tomato Soup garnished with sweet basil and parmesan cheese - Hostess At Heart

This Florentine tomato soup recipe is perfect for anyone looking to upgrade their soup game while keeping things simple and family-friendly. Once you try this homemade version, you’ll never want to go back to the canned stuff!

The combination of creamy comfort and nutritious spinach makes this easy Tomato Florentine Soup stand out from regular tomato soup. It’s proof that you can make something delicious and healthy without spending hours in the kitchen.

Please let me know in the comments if you try it and what you think! I love hearing how my recipes turn out in your kitchens.

A hand holding a pinch of grated parmesan cheese hovering over a bowl of Florentine Tomato Soup - Hostess At Heart

Easy Tomato Florentine Soup

Author: Hostess At Heart
Easy and flavorful, our tomato Florentine soup recipe will bring the taste of Florence home in under thirty minutes.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine American
Keyword: Easy Tomato Florentine Soup
Servings: 8 servings

Ingredients
 
 

  • 1 tbsp olive oil

  • 1 tbsp butter
  • 1 medium yellow onion diced

  • tbsp tomato paste

  • 1 tbsp light brown sugar
  • 43.5 oz diced tomatoes

    3 cans drained and juice reserved


  • 3 cloves garlic minced

  • 2 tbsp flour I use unbleached white
  • 2 bay leaves

  • 32 oz low sodium vegetable or chicken broth

  • 2 cups cooked pasta optional, I don’t add it

  • 10 ounces baby spinach roughly chopped and larger stems removed
  • 1 tsp sherry
  • 
salt and pepper
  • ¼ cup Fresh sweet basil leaves optional

Optional Garnish: Grated Parmesan cheese, croutons, and fresh sweet basil.

Instructions
 

  • 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.

Nutrition

Serving: 8gCalories: 171kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 594mgPotassium: 408mgFiber: 3gSugar: 5gVitamin A: 3697IUVitamin C: 17mgCalcium: 65mgIron: 2mg

Nutritional Disclaimer

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.

Tried this recipe?Let me know how it was!

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An image for Pinterest of a bowl of rich creamy Tomato Florentine Soup with spinach that's been garnished with parmesan cheese and sweet basil - Hostess At Heart

This Easy Tomato Florentine Soup recipe was first shared on April 23, 2015. It’s been updated to enhance our readers’ experience. No changes were made to the actual recipe.

Top-down photo of A white bowl of tomato Florentine soup garnished with shredded cheese and croutons with a spoon sitting in the soup.
Original image

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5 from 1 vote

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67 Comments

  1. I love making – and eating – soup. This looks perfect for the cold Sydney weather, can’t wait to try it.

  2. Love the colour of this gorgeous Soup , Julie . I bet it tasted even better ! I’ve never really made tomato soup , bookmarking this 🙂

    1. I’m so glad that you like it! Simple enough but I’ve never used fresh tomatoes. Thank you for letting me know Lina!

    1. Cold and rainy here too. Perfect for soup or more fun in the kitchen! Have a great weekend Sonal.

  3. I have been looking for a low-fat tasty tomato soup so I really want to try this. So many use cream in them which I love, but don’t want on a regular basis. Thanks for sharing this, Julie!

  4. ….and a gorgeous soup to go with that yummy grilled cheese sandwich. That soup color looks amazing too Julie! Your soup and sandwich would have gone down well today, we’re back too cooler temps in the 50’s. I just wish spring would stay, we were in the 80’s last weekend.

  5. Hi Julie, I’ve nominated you for the Real Neat Blog Award, please check my post out, should be posted soon.

    1. You are so sweet! I think we have our love of cooking in common, but in reading your answers, we have so much more in common.

  6. When I saw this bowl of soup, I immediately remembered your grilled cheese. Tomato soup and grilled cheese are one of the perfect combos. Thanks for another awesome treat, Julie. xx

  7. I find making my own soup so satisfying and like you Julie, enjoy it year round. So many flavours to experiment with – will definitely be trying your version!

  8. Oh, I’m sure it was delicious, especially with the spinach, croutons and grilled cheese! 🙂

    1. Thanks Ana! I always make my own croutons out of bread that is not as fresh. My hubby snacks on them like candy. Thanks for stopping and have a wonderful weekend!

  9. Oh man can I take those grilled cheeses you made and dunk them into this amazing soup?! You’ve just won my heart and my appetite today!

  10. Fantastic Julie! Looks and sounds so great! I had never considered using flour as a thickener for tomato soup but it makes perfect sense! What a perfect complement to that fantastic grilled cheese sandwich!

  11. Mmmmm mmm! sounds so good! And looks like it takes a short amount of time to make! I know what I’m making for my kids on soup day! They love grilled cheese and tomato soup.

  12. Mmmmm! This sounds so yummy, Julie! I love the idea of baby spinach in tomato soup. I can’t wait to try it! Many thanks, Julie! ♡

  13. Looks delicious! Nothing better than a soup like this to feel healthy and warm inside. I have never made proper tomato soup, this is interesting!

  14. Num! I am so upset that I missed National Grilled Cheese day!! I think the soup looks wonderful and I love versions like this that can be made with what usually can be scrounged up in my kitchen!

    1. I have also read that it’s the whole month but heck I don’t know the days or the rules. 🙂

  15. What a delicious tomato soup recipe. Especially with spinach added in. I’m going to make this for sure.

  16. Fabulous. I love that you use canned tomatoes with y our soup. I’ve never had good luck with fresh!

    1. Thank you Mimi I’ve used fresh and its a heck of a lot of work and I don’t think it tasted any better.