Easy Tomato Florentine Soup
Easy and flavorful, our tomato Florentine soup recipe will bring the taste of Florence home in under thirty minutes.
Servings 8 servings
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Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion diced
- 1½ 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: 8g | Calories: 171kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 594mg | Potassium: 408mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3697IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg
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