Tomato Florentine Soup
Warm up with this savory tomato florentine soup—a quick, hearty recipe made with spinach, tomatoes, and herbs. Ready in 30 minutes and full of flavor!
Ingredients
Olive Oil (1–2 tablespoons)
- For sautéing onion garlic, or celery.
Onion (1 small, diced)
- Adds savory depth. Yellow or white onions work well.
Celery (1–2 stalks, diced) (Optional)
- Provides gentle texture and mild flavor.
Garlic (2 cloves, minced)
- Brings an aromatic note. Increase or decrease for preference.
Tomatoes
- Canned Crushed Tomatoes 28 oz can: Quick and easy for consistent texture.
- Optional If you like chunkiness, use diced tomatoes or fresh tomatoes if in season.
Broth (4 cups)
- Vegetable or chicken broth. Choose low-sodium if you want to control salt. A mix of water and broth can also work.
Baby Spinach (2 cups, lightly packed)
- Washed and trimmed. Spinach shrinks as it cooks so 2 cups might look like a lot but melts right in.
Italian Seasoning (1 teaspoon)
- A mixture of dried herbs including basil, oregano, rosemary, and thyme. Or use a personal combination of dried herbs.
Salt and Black Pepper (to taste)
- Essential to bring out the best in tomatoes.
(Optional) Red Pepper Flakes (¼ teaspoon)
- For a hint of spice. Skip if you prefer a milder soup.
(Optional) Sugar (½–1 teaspoon)
- Some add sugar to balance tomato acidity. This is optional and based on personal taste.
(Optional) Parmesan Cheese (grated, for garnish)
- Adds a salty nutty finish on top. A drizzle of cream can also make it richer.
Instructions
Step 1: Sauté the Aromatics
- Warm a Pot: Heat 1–2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat.
- Cook the Onions and Celery: Add diced onion (and celery if using) and sauté for about 3–4 minutes until they become soft and slightly translucent. Stir occasionally to prevent sticking.
- Garlic: Stir in minced garlic. Cook for 1 minute, ensuring it doesn’t burn.
Step 2: Add Tomatoes and Broth
- Combine Canned Tomatoes: Pour in 28 oz crushed tomatoes (or diced tomatoes if you prefer chunkier consistency).
- Pour Broth: Follow with 4 cups of vegetable or chicken broth.
- Stir: Mix well to combine the flavors.
- Season: Stir in Italian seasoning and a pinch of salt, plus black pepper. If you want subtle sweetness, add ½–1 teaspoon sugar to offset tomato acidity.
Step 3: Simmer
- Bring to a Gentle Boil: Turn the heat to medium-high until you see bubbles.
- Reduce Heat: Lower to a simmer, cover partially, and let it cook for about 10–15 minutes. This step lets the flavors meld together.
- (Optional) Thicken: If you want a thicker soup, let it simmer uncovered to reduce. If it’s too thick, add water or broth.
Step 4: Add Spinach
- Baby Spinach: Stir in 2 cups of baby spinach. The leaves wilt quickly in the hot soup—usually in 1–2 minutes.
- Taste and Adjust: Check for salt, pepper, or additional herbs. If you want a hint of heat, sprinkle some red pepper flakes.
Step 5: Serve
- Ladle the soup into bowls.
- Garnish with grated parmesan cheese or a drizzle of olive oil if desired.
- Enjoy immediately with crusty bread, grilled cheese, or crackers.