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Easy Tomato Florentine Soup

Easy Tomato Florentine Soup is your childhood tomato soup all grown up. It is creamy and delicious without using a lot of fat. You will not miss it I guarantee it.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 8 servings
Author Hostess At Heart

Ingredients

  • 1 tbsp olive oil

  • 1 tbsp butter
  • 1 medium yellow onion diced

  • 1-1/2 tbsp tomato paste

  • 1 tbsp light brown sugar
  • 3 - 14.5 oz cans diced tomatoes (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 of cooked pasta optional, I don't add it

  • 10 ounces baby spinach roughly chopped and larger stems removed
  • 1 tsp sherry
  • 
salt and pepper
  • 
Grated Parmesan cheese and croutons for garnish

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.
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