Tomato Florentine Soup

This creamy tomato florentine soup is simple to make and can be enjoyed any time. It is the perfect side for grilled cheese sandwiches.

Not long time ago I posted a recipe for tomato basil soup and a lot of my readers and friends liked it. That’s why I decided to change the recipe a little and add some spinach. The result was delicious! This version is just as fresh and flavorful as my tomato basil soup. 

The word “Florentine” comes from French and means food served on a bed of spinach. In modern cooking it means  food that includes spinach in it.


Some tomato florentine soup recipes contain pasta, but I decided to go healthy today and not use any.

Before cooking spinach make sure you buy the greenest and freshest leaves, since spinach starts to loose nutrients soon after it is harvested.
Make sure you remove the stems and thickest veins and wash spinach in cold water. Swirl around to remove any dirt  from it.

If it happens to buy a lot of spinach and you can’t use it right away, you can always freeze it.

Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes

Servings – 4


Ingredients:

2 tbsp butter (olive oil)
1 small (1/2 large) onion diced
1 carrot diced
2 cloves garlic pressed
2 cups packed fresh spinach  (chopped)
1 salt
1/2 tsp sugar
1/2 black pepper
1/2 thyme
1/2 tsp oregano
1 tsp basil
4 large tomatoes peeled and diced
3 cups chicken stock
1 cup heavy cream (milk or half and half)



Directions:

1. In a large pan over medium heat melt butter. Sauté onion until tender. Add carrot and cook for 2 more minutes. Add garlic and continue cooking for 1-2 minutes.
2. Add tomatoes, salt, sugar, thyme, basil, oregano, black pepper and stir. Add chicken stock and cook for 20-25 minutes. Stir frequently.
3. Thansfer soup to a blender and puree until smooth.
4. Return soup to the pot and add spinach. Cook for 5 minutes on medium heat.
5. Add heavy cream, give it a stir and remove from heat.
6. Serve warm.

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5 from 1 vote

Tomato florentine Soup

Tomato florentine Soup - nutritious and delicious, creamy and flavorful.

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 tbsp butter, (olive oil)
• ▢ 1 small, (1/2 large) onion diced
• ▢ 1 carrot diced
• ▢ 2 cloves garlic pressed
• ▢ 2 cups packed fresh spinach, (chopped)
• ▢ 1 salt
• ▢ 1/2 tsp sugar
• ▢ 1/2 black pepper
• ▢ 1/2 thyme
• ▢ 1/2 tsp oregano
• ▢ 1 tsp basil
• ▢ 4 large tomatoes peeled and diced
• ▢ 3 cups chicken stock
• ▢ 1 cup heavy cream, (milk or half and half)

Instructions 

• In a large pan over medium heat melt butter. Sauté onion until tender. Add carrot and cook for 2 more minutes. Add garlic and continue cooking for 1-2 minutes.
• Add tomatoes, salt, sugar, thyme, basil, oregano, black pepper and stir. Add chicken stock and cook for 20-25 minutes. Stir frequently.
• Thansfer soup to a blender and puree until smooth.
• Return soup to the pot and add spinach. Cook for 5 minutes on medium heat.
• Add heavy cream, give it a stir and remove from heat.
• Serve warm.

Nutrition

Calories: 368kcal, Carbohydrates: 18g, Protein: 7g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 102mg, Sodium: 360mg, Potassium: 697mg, Fiber: 2g, Sugar: 8g, Vitamin A: 6030IU, Vitamin C: 25.2mg, Calcium: 85mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: bulgarian

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