Tomato florentine Soup
Tomato florentine Soup - nutritious and delicious, creamy and flavorful.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: bulgarian
Servings: 4
- 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)
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.
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