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 20mins
Cook Time 45mins
Total Time 1hr5mins
Author Hostess At Heart
1medium yellow oniondiced
1tbsplight brown sugar
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.