Tomato Florentine Soup
In this Tomato Florentine soup, the vibrant acidity of tomatoes meets the comforting creaminess of spinach, creating a bowlful of warmth and flavor that's both soul-soothing and utterly irresistible!
Servings: 4 cups
Calories: 152kcal
Equipment
- Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1/2 cup sweet onion one small, diced
- 1 clove garlic slilced
- 28 ounces crushed tomatoes Or 4 fresh medium-sized tomatoes (see Notes below)
- 1 cup water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/8 teaspoon red pepper flakes
- 6 ounces fresh baby spinach washed and dried
- 1/4 cup heavy cream optional
Instructions
- Add olive oil in a medium to large saute pan and begin to heat over medium heat.
- Add onions and garlic and cook over medium-high heat for about 5 to 10 minutes, just until the onions have become translucent.
- After onions have become translucent, add tomatoes, water, sugar, salt, oregano, and red pepper and stir well.
- Cover, bring to slow boil and then reduce heat to simmer for 1 hour on stovetop with lid ajar.
- Remove from heat, pour into blender and blend until smooth. Instead of blender, I like to use an immersion blender (ie, a stick blender)
- Stir in cream and spinach and cook until the spinach is wilted and heated through. Taste and add more salt and pepper to taste.
Notes
Use a high-quality brand of tomato (RedPack is one of my favorites but it's sometimes hard to find. Imported tomatoes or San Marzanos are very good)
Storage: refrigerate leftovers for 2 to 3 days; freeze soup for up to 6 months (omit dairy if freezing).
For InstantPot:
1. Set Instant Pot to sauté mode and heat olive oil.
2. Sauté onions and garlic until translucent, about 5-10 minutes.
3. Add tomatoes, water, sugar, salt, oregano, and red pepper. Stir well.
4. Close the lid, set it to sealing, and cook on manual high pressure for 5 minutes.
5. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Blend until smooth using a blender or immersion blender.
7. Stir in cream and spinach. Use sauté mode to cook until spinach is wilted and heated through.
8. Adjust seasoning with salt and pepper to taste. To Use Fresh Tomatoes: To substitute fresh tomatoes for canned crushed tomatoes, blanch, peel, and dice the tomatoes, aiming for about 3 to 4 medium-sized tomatoes to equal 28 ounces of crushed tomatoes. Adjust the quantity to match the recipe, and cook as usual, adjusting seasoning and cooking time for consistency and flavor.
1. Set Instant Pot to sauté mode and heat olive oil.
2. Sauté onions and garlic until translucent, about 5-10 minutes.
3. Add tomatoes, water, sugar, salt, oregano, and red pepper. Stir well.
4. Close the lid, set it to sealing, and cook on manual high pressure for 5 minutes.
5. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Blend until smooth using a blender or immersion blender.
7. Stir in cream and spinach. Use sauté mode to cook until spinach is wilted and heated through.
8. Adjust seasoning with salt and pepper to taste. To Use Fresh Tomatoes: To substitute fresh tomatoes for canned crushed tomatoes, blanch, peel, and dice the tomatoes, aiming for about 3 to 4 medium-sized tomatoes to equal 28 ounces of crushed tomatoes. Adjust the quantity to match the recipe, and cook as usual, adjusting seasoning and cooking time for consistency and flavor.
Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 482mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 518IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg