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
- 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
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.