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Tomato Florentine Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp sugar
  • 1 (28 oz) can crushed tomatoes
  • 2 cups vegetable broth
  • Salt and freshly ground black pepper
  • 4 cups fresh baby spinach
  • 1/2 cup heavy cream
  • Fresh basil or grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes, then add garlic, Italian seasoning, and red pepper flakes and cook 1 minute until fragrant.
  2. Add crushed tomatoes, broth, sugar, 1/2 tsp salt, and pepper. Bring to a boil, then lower heat and simmer uncovered for 15 minutes, stirring occasionally.
  3. Remove from heat and cool slightly. Blend with an immersion blender until smooth, or carefully blend in batches and return to the pot.
  4. Place pot over low heat, stir in heavy cream, then add spinach a handful at a time until wilted, about 2 minutes.
  5. Ladle into bowls, top with a cream swirl, black pepper, and fresh basil or Parmesan. Serve hot.

Notes

If the soup is too thick after blending, thin it with a little extra broth. For a deeper flavor, stir in a tablespoon of tomato paste when you add the garlic. Leftovers thicken as they sit, so you may need to add a splash of water or broth when reheating.