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Creamy tomato florentine soup with croutons.

Easy Tomato Florentine Soup Recipe with Spinach

Allie Hagerty
Warm up with a comforting bowl of Tomato Florentine Soup. This easy recipe is creamy, delicious, and perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 5 cloves garlic minced
  • 6 tablespoons tomato paste double-concentrated is best
  • 2 28-ounce cans crushed tomatoes
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1.25 cups heavy cream or coconut cream for a dairy-free option
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 1 parmesan rind optional, adds rich flavor
  • 4 cups fresh spinach finely chopped

Instructions
 

Combine your Seasonings:

  • The key to any good soup is seasoning throughout cooking. Mix together your salt, pepper, dried oregano and dried basil. Use a bit of this mixture to season throughout the steps of this recipe.

Make the Soup:

  • Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute as well as some of your reserved seasoning.
  • Stir in the tomato paste and cook for about 3-4 minutes, allowing it to caramelize slightly, which deepens the flavor of the soup.
  • Add the crushed tomatoes and vegetable broth. Stir well to combine everything and add more seasoning. Stir in the granulated sugar.

Simmer the Soup:

  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.

Add Cream and Seasonings:

  • Stir in the heavy cream and remaining dried basil, dried oregano, salt, and pepper. Continue to simmer for another 5 minutes. Adjust seasoning to taste.

Add Spinach:

  • Add the finely chopped spinach to the pot and cook for an additional 2-3 minutes, until the spinach is wilted and tender.

Serve:

  • Ladle the soup into bowls. If using, sprinkle with grated Parmesan cheese and top with homemade garlic croutons. Serve hot with crusty bread.

Notes

Simmer with a Parmesan Rind - For an extra boost of umami and richness, add a Parmesan cheese rind to the soup while it simmers. The rind infuses the soup with a subtle cheesy flavor that complements the creamy tomato base perfectly. Just make sure to remove and discard the rind before serving.
Low and Slow - Allow your soup to simmer gently after adding the tomatoes and broth. A slow simmer helps the flavors meld better without reducing the liquid too quickly, ensuring each spoonful is rich and flavorful.

Nutrition Facts

Calories: 333kcalCarbohydrates: 28gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 59mgSodium: 1556mgPotassium: 1063mgFiber: 6gSugar: 17gVitamin A: 1554IUVitamin C: 30mgCalcium: 154mgIron: 4mg
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