Tomato Florentine Soup Recipe
Make hearty Italian-style Creamy Tomato Florentine Soup using my easy recipe. It is great to serve as a light meal.
Servings: 4 people
Ingredients
- 1 tablespoon light olive oil
- ½ cup chopped onions
- 1 tablespoon chopped garlic
- 1 can (28 ounces) diced tomatoes
- 4 cups vegetable broth
- ½ cup chopped Italian basil leaves
- 1 teaspoon salt or to taste
- ½ teaspoon cracked black pepper or to taste
- 1 cup dry small pasta like orzo or ditalini
- 1 cup chopped spinach leaves
- ½ cup unsweetened heavy cream
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, stirring frequently.
- Add the diced tomatoes and juice from the can to the saucepan. Stir to combine with the onions and garlic.
- Add the vegetable broth, Italian basil leaves, salt, and cracked black pepper to the saucepan. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes.
- In the meantime, cook the pasta in a separate pot according to the package instructions. Once cooked, drain it and run it under water to stop further cooking. Set aside.
- After the soup has simmered, use an immersion blender to blend it until it's smooth. If you don't have an immersion blender, you can also carefully transfer the soup to a regular blender, blend it, and then return it to the saucepan.
- Stir in the chopped spinach, unsweetened heavy cream, and cooked pasta. Let the soup cook for another 5 minutes over low heat.
- Taste the soup and adjust the seasoning if necessary.
- Serve the soup hot, with a sprinkle of extra chopped basil. You can also top it with some grated parmesan cheese.
Video
Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1539mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
