Tomato Florentine

Savor the comforting flavors of Tomato Florentine, a hearty and wholesome soup that seamlessly blends fresh, ripe tomatoes, tender baby spinach, and aromatic spices for a dish that's as nourishing as it is flavorful. This easy, one-pot recipe combines the richness of both fresh and canned tomatoes with a medley of dried basil, oregano, and a hint of sugar for balance, creating a beautifully layered taste. Whether you choose to blend it smooth or leave it slightly chunky for added texture, the final touch of creamy heavy cream (optional) and a generous sprinkle of parmesan cheese elevate the dish to a gourmet level. Perfect for a quick weeknight dinner or a cozy meal on chilly days, serve it with crusty bread for dipping to complete this soul-warming experience. Ready in just 45 minutes, this vegetarian-friendly, customizable soup is ideal for the whole family and a delightful way to incorporate spinach into your diet!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely diced yellow onion
• 3 minced garlic cloves
• 4 large, diced fresh tomatoes
• 14.5 ounces canned crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) freshly ground black pepper
• 4 cups (loosely packed) baby spinach
• 0.5 cup (optional) heavy cream
• 0.25 cup, grated (optional for topping) parmesan cheese
• 1 loaf, for serving (optional) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the diced fresh tomatoes and cook for 5-6 minutes, stirring occasionally, until they start to break down.

Step 5

Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.

Step 6

Season with dried basil, oregano, sugar, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.

Step 8

Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if you prefer a rustic texture. (If using a countertop blender, work in batches and be cautious with the hot liquid.)

Step 9

Add the spinach to the pot and simmer for 2-3 minutes until wilted.

Step 10

If desired, stir in the heavy cream for a creamier consistency.

Step 11

Taste and adjust seasonings as needed.

Step 12

Ladle the soup into bowls and garnish with grated parmesan cheese if desired.

Step 13

Serve warm with a side of crusty bread for dipping.

Nutrition Facts

Serving size	2892 grams (2892.0g)

Amount per serving	% Daily Value*
Calories	2444

Total Fat 94.80g	122%
Saturated Fat 37.40g	187%
Polyunsaturated Fat 2.70g
Cholesterol 142mg	47%
Sodium 5125mg	223%
Total Carbohydrate 328.80g	120%
Dietary Fiber 28.60g	102%
Total Sugars 54.40g
Protein 67.20g	134%

Vitamin D 0IU	0%
Calcium 773mg	59%
Iron 23mg	130%
Potassium 4250mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 11.0%

Carbs: 54.0%