Tomato Florentine Soup
This Tomato Florentine Soup is a healthy 15 minutes dinner packed with nutrients from tomatoes and spinach and only 150 kcal per serving.
Plus, this delicious Italian soup is also low-carb and gluten-free, and vegan-approved!
Someday all you need is a light dinner, but it doesn’t have to be bland. This tomato spinach soup, also known as Florentine Soup is the one for these days.
It’s packed with delicious Italian flavors, it’s light on the stomach but full of vitamins and nutrients to keep you nourished and well.
What’s A Tomato Florentine Soup?
A tomato Florentine soup is a chunky tomato soup with delicious spinach cooked in olive oil and garlic.
It’s full of Mediterranean flavors, and it’s very light for a simple 5-minute family dinner.
How To Make Florentine Soup
It’s very easy to make a Florentine Soup at home within 15 minutes.
It’s also a very cheap, low-cost dinner perfect if you are after something comforting, healthy, and made with simple ingredients.
All you need are:
- Canned Diced Tomatoes – You can also use fresh tomatoes, but it takes more time to prepare, and if not in season, it’s an expensive option.
- Tomato Paste – Tomato paste is made of only tomatoes, but it’s thicker than tomato passata.
- Vegetable Stock – Or any other stock or broth (even chicken broth).
- Baby Spinach – Or fresh spinach leaves, roughly chopped.
- Olive Oil – Prefer extra-virgin olive oil, it brings the best Mediterranean taste to this recipe.
- Onion – You can use white, brown, or red onion for this soup recipe.
- Italian Seasoning
- Sea Salt
- Garlic Cloves
Making The Soup
This is a chunky tomato soup, and you don’t need a blender or immersion blender to make it.
First, in a non-stick saucepan, warm some olive oil over medium heat and add the onions.
Cook the onion until fragrant which takes about 2 to 3 minutes.
Then add baby spinach leaves and tomato paste and stir cook until the spinach has wilted.
Reduce heat to low-medium heat and add vegetable stock, canned diced tomatoes, and Italian seasoning.
Cover, bring to a boil then simmer for 12 to 15 minutes, stirring occasionally.
Taste and adjust with salt and pepper if needed.
Serving Tomato Soup
This tomato Florentine soup is delicious on its own or with some of the toppings below:
- Parmesan Cheese – You can use dairy-free alternatives.
- Sour Cream
- Drizzle of Balsamic Vinegar or balsamic reduction.
- Pasta – classic or low-carb.
Store the leftover soup in an airtight container in the center of the fridge for up to 4 days.
You can freeze tomato soup and thaw it in the fridge the day before.
Rewarm the soup in a saucepan over medium heat or in the microwave in a microwave-safe bowl.
if you have some food allergies, try the swaps below:
- Low-Food Map – Don’t add onion or garlic and simply cook the spinach in olive oil without them.
- Dairy-Free – The soup is dairy-free and vegan-friendly. For dairy-free toppings use dairy-free Parmesan alternatives.
Frequently Asked Questions
Below are the most usual questions about this tomato soup recipe:
Can I Use Crushed Tomatoes?
Yes, you can use crushed tomatoes for fewer chunky bites of tomatoes in the soup.
Can I Use Fresh Tomatoes?
Yes, you can use four tomatoes instead of one can of diced tomatoes.
Dice the tomatoes in small chunks before adding them to the recipe.
Note that fresh tomatoes, unpeeled release some tomato peel in the soup that not everyone loves.
You may want to peel the tomatoes before dicing to avoid this. To do so, boil water in a large pot, plunge fresh tomato for 30 seconds in the boiled water then plunge in a bowl filled with cold water and ice cubes. Peel and dice.
Can I Use Frozen Spinach?
Yes, you can, and you don’t need to thaw the spinach, cook them frozen as per recipe instructions.
More Soup Recipes
Below are some more soup recipes for you to try:
Did you try this Florentine soup recipe? Share a comment or review below.
Tomato Florentine Soup
Want My Kitchen Equipment?
- 2 tablespoons Olive Oil
- 1 large Yellow Onion diced
- 4 Garlic Cloves minced
- 28 ounces Diced Tomatoes 2 Cans
- ¼ cup Tomato Paste
- 1 ½ cup Vegetable Stock
- 1 teaspoon Italian Seasoning
- 2 cups Spinach
- ¼ teaspoon Sea Salt
- ¼ cup Cream
- In a large pot, melt olive oil and cook the onions for 2-3 minutes until fragrant and golden brown.
- Add the spinach, garlic, and tomato paste. Stir and cook until the spinach leaves are wilted.
- Add the diced canned tomatoes, vegetable stock, and Italian seasoning.
- Cover, bring to a boil, reduce to low-medium heat, and simmer for 8-10 minutes.
- Remove from heat and taste. Adjust salt and pepper if needed.
- Top with fresh Parmesan and basil.
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Cooking Method:One Pan
Preparation:Under 20 Minutes
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I love Florentine soup, this reminds me of a great restaurant where I used to go. Perfect recipe!