What is this soup?Tomato Florentine Soup: What are some good recipes is like a warm hug in a bowl, and honestly, it’s one of those recipes that I find myself coming back to again and again, especially when the weather turns a bit chilly or I just need something comforting without a whole lot of fuss. You know how sometimes you’re craving that rich, creamy tomato soup you had as a kid, but you want something a little more sophisticated, a little more *grown-up*? This is it! It’s like the classic tomato soup got a fancy Italian makeover, and it’s absolutely delightful. It’s incredibly simple, which is a huge win in my book, and the flavor is just *chef’s kiss*. I’ve made a lot of tomato soups in my day – some watery, some bland, some that just didn’t hit the spot – but this one? This one is a keeper. It’s become a staple in our home, and the smell that fills the kitchen when it’s simmering is just pure magic.
What is tomato Florentine soup?
So, what exactly *is* Tomato Florentine Soup? Well, think of it as the ultimate comfort food, elevated. At its heart, it’s a wonderfully rich and creamy Tomato Soup, but the “Florentine” part comes from the addition of spinach, just like in the classic Florentine dishes. It gives it this beautiful flecks of green that are not only pretty but also add a lovely earthy flavor and a boost of nutrients. It’s not just tomato soup with a handful of spinach tossed in; it’s a harmonious blend where the creamy tomato base gets a delightful counterpoint from the tender spinach. It’s essentially a silky, decadent tomato soup that’s been made even better with the addition of this vibrant green goodness. It’s cozy, it’s satisfying, and it feels just a little bit fancy without actually requiring any fancy techniques. It’s the kind of soup that makes you feel good from the inside out.
Why you’ll love this recipe?
There are so many reasons why I’m obsessed with this Tomato Florentine Soup, and I just *know* you’re going to love it too! First off, the FLAVOR. Oh my goodness, the flavor! It’s got this deep, savory tomato taste that’s perfectly balanced with a touch of sweetness, and the creaminess? It’s just divine. It’s rich and luscious without being heavy, which is a tricky line to walk, but this recipe nails it every single time. And then there’s the SIMPLICITY. Seriously, this soup is a lifesaver on busy weeknights. You can whip it up with pretty basic pantry staples and a few fresh ingredients, and in less than an hour, you’ve got a restaurant-worthy soup on your hands. I’ve even made it when I’ve had barely any time and it still turns out perfectly. Plus, it’s incredibly COST-EFFECTIVE. Most of the ingredients are things you probably already have or can get affordably. Canned tomatoes, onions, garlic, broth – they’re all budget-friendly stars. And the VERSATILITY! This soup is fantastic on its own, but it’s also amazing with a side of Crusty Bread for dipping, or even over some pasta. You can also easily customize it; I’ll talk more about that later. What I love most about this recipe, though, is that it feels both indulgent and healthy. It’s the perfect balance, and it’s the kind of meal that makes everyone in the family happy, even the picky eaters! It’s a real crowd-pleaser, and I always get requests for it.
How to Make Tomato Florentine Soup
Quick Overview
Making this Tomato Florentine Soup is surprisingly straightforward. We’ll start by sautéing some aromatics, then simmer good quality tomatoes with broth until they’re tender. A little bit of cream (or a lighter alternative!) makes it wonderfully rich, and then we stir in fresh spinach until it wilts beautifully. The key is using good ingredients and not rushing the simmering process to let those flavors meld. It’s a one-pot wonder, which means less cleanup, and that’s always a win in my book!
Ingredients
For the Tomato Base:
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes (I swear by San Marzano if you can find them, they have the best flavor!)
4 cups vegetable or chicken broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a little warmth)
Salt and freshly ground Black Pepper to taste
For the Creaminess:
1/2 cup heavy cream (or half-and-half for a lighter version, or even full-fat coconut milk for dairy-free – I’ve tried it, and it’s surprisingly good!)
1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
For the Florentine Touch:
5 ounces fresh spinach (about 5 packed cups), washed and roughly chopped (you can use baby spinach too, it wilts faster!)
Step-by-Step Instructions
Step 1: Sauté Aromatics
Grab a large pot or Dutch Oven. Heat the olive oil over medium heat. Add the chopped onion and sauté until it’s softened and translucent, about 5-7 minutes. You don’t want it to brown too much, just get nice and tender. Then, add the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic, it can happen fast!
Step 2: Add Tomatoes and Broth
Pour in your crushed tomatoes, broth, dried basil, dried oregano, and red pepper flakes (if using). Give everything a good stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 20 minutes. This simmering time is crucial for letting all those flavors meld together beautifully. The longer it simmers, the deeper the flavor, so if you have extra time, let it go for 30-40 minutes!
Step 3: Blend for Creaminess
Now for the magic! You have a couple of options here. You can carefully use an immersion blender directly in the pot to blend the soup until it’s smooth and creamy. Or, if you don’t have one, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Be very cautious when blending hot liquids! Return the blended soup to the pot.
Step 4: Stir in Cream and Season
Stir in the heavy cream (or your chosen alternative) and the optional sugar. Heat gently over low heat, stirring constantly, until the soup is heated through. Don’t let it boil after adding the cream, or it can curdle. Taste the soup and season generously with salt and freshly ground black pepper. This is where you can really dial in the flavor to your liking!
Step 5: Wilt the Spinach
Add the chopped fresh spinach to the pot. Stir it in gently. The heat from the soup will cause the spinach to wilt down in just a few minutes. Keep stirring until it’s all tender and incorporated. It looks like a lot of spinach at first, but it cooks down so much!
Step 6: Serve Hot
Ladle the piping hot Tomato Florentine Soup into bowls. I love to garnish it with a swirl of extra cream, a sprinkle of fresh basil, or even some crunchy croutons.
What to Serve It With
This Tomato Florentine Soup is so versatile! For breakfast? Honestly, I’ve never really thought of this as a breakfast soup, but if you’re feeling adventurous, a small bowl with a sprinkle of cheese might be surprisingly satisfying! For BRUNCH, it’s absolutely elegant. Serve it in smaller, pretty bowls with some fancy grilled cheese dippers or alongside a quiche. It feels special. As a DESSERT? Well, not a sweet dessert, but it’s the perfect starter course for a lovely dinner party. Imagine serving it before a delicious Italian main. And for COZY SNACKS, this is where it truly shines. A big, steaming bowl with a thick slice of crusty bread for dunking? Pure bliss. My family loves it with little mini grilled cheese sandwiches cut into strips for dipping – it’s a fun way to eat it and they disappear in minutes. Another favorite is serving it alongside a simple green salad with a balsamic vinaigrette; the tanginess cuts through the richness of the soup beautifully.
Top Tips for Perfecting Your Tomato Florentine Soup
I’ve made this soup more times than I can count, and I’ve picked up a few tricks along the way to make it absolutely perfect every single time. First, ZUCCHINI PREP isn’t really a thing for this recipe, but for similar soups, you might find shredding carrots or zucchini adds sweetness and body. For *this* soup, the key is really in the tomatoes. Use good quality canned tomatoes; I find that San Marzano tomatoes have a deeper, sweeter flavor that makes a huge difference compared to standard ones. Don’t be afraid to SIMMER. That 20-30 minutes of gentle simmering allows all those savory tomato and herb flavors to really deepen and concentrate. It’s worth the patience! When you’re BLENDING, if you’re using a regular blender, make sure the soup isn’t boiling hot before you put it in, and always vent the lid to let steam escape. I’ve learned that the hard way! For the SWIRL CUSTOMIZATION, I love adding a little extra swirl of cream or a dollop of Greek yogurt right before serving. It makes it look so inviting. For INGREDIENT SWAPS, I’ve experimented with different broths – chicken broth will give it a richer flavor profile than vegetable broth, but vegetable broth keeps it vegetarian. If you’re going dairy-free, full-fat coconut milk is surprisingly effective at providing creaminess without a strong coconut flavor, especially with the tomato. For BAKING TIPS, well, this is a stovetop soup, but if you were to bake it with some bread or pasta, make sure your oven temp is right! And for the SPINACH, don’t overcook it. You want it to be tender and vibrant green, not mushy and dull. Adding it at the very end and just letting it wilt is the perfect way to keep that beautiful color and fresh flavor. Trust me, a little attention to these details makes all the difference!
Storing and Reheating Tips
One of the best things about this Tomato Florentine Soup is how well it stores. I often make a big batch because leftovers are a treasure! At ROOM TEMPERATURE, it’s best to let it cool completely before covering it tightly and storing it. It’s generally safe to leave it out for about 2 hours. For REFRIGERATOR STORAGE, once it’s cooled, I like to put it in an airtight container. It keeps beautifully in the fridge for about 3-4 days. The flavors actually tend to meld and get even better on the second day, which is fantastic! For FREEZER INSTRUCTIONS, this soup freezes really well, which is a lifesaver. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. It will stay good in the freezer for up to 3 months. When you’re ready to reheat, thaw it overnight in the refrigerator. Then, you can gently reheat it on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash more broth or cream if it’s a bit thick after thawing. I usually add the spinach when I’m making it fresh, but if you’re reheating from frozen, you can stir in a handful of fresh spinach right at the end of reheating to bring back that vibrant green color and freshness, just like when it was first made.
Frequently Asked Questions
Final Thoughts
I really hope you give this Tomato Florentine Soup a try! It’s more than just a recipe to me; it’s a source of comfort, a testament to how simple ingredients can create something truly spectacular, and a dish that always brings a smile to my family’s faces. The creamy texture, the rich tomato flavor, and those lovely flecks of spinach just make it perfect for any occasion, from a quick weeknight dinner to a more special gathering. It’s incredibly satisfying, surprisingly easy to make, and uses ingredients that are usually on hand. If you love this soup, you might also enjoy my Creamy Roasted Red Pepper Soup or my Hearty Lentil Soup for more cozy meal inspiration. Can’t wait to hear how your Tomato Florentine Soup turns out! Please leave a comment below and share your experience, or any special twists you tried. Happy cooking, everyone!
Tomato Florentine Soup
Ingredients
Main Ingredients
- 1 can diced tomatoes (28oz can)
- 1 can tomato soup (10oz can)
- 1 can beef broth (10.75oz can)
- 1 cup water
- 1 medium sweet onion chopped
- 1 clove garlic minced
- 1 cup rotini pasta uncooked
- 0.5 tsp dried basil
- 0.5 tsp Italian seasoning
- 2 cups fresh spinach chopped
Instructions
Preparation Steps
- Combine the diced tomatoes, tomato soup, beef broth, water, chopped onion, minced garlic, rotini pasta, dried basil, and Italian seasoning in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes, or until the pasta is cooked through.
- Stir in the chopped fresh spinach and cook for another 1-2 minutes until it wilts.
- Serve hot.
