Creamy Tomato Soup Florentine Recipe

Name: Creamy Tomato Soup Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Olive Oil, Divided; 3 pounds Plum Tomatoes, Quartered; 1 pinch Salt; 4 pinches Fresh Ground Pepper; 3 heads Garlic Cut In Half To Expose The Cloves; 12 ounces, weight Onion, Diced; 1 teaspoon Dried Thyme; 6 ounces, weight Tomato Paste; 32 ounces, weight (two 16 Oz. Cans) Canned Diced Tomatoes; 8 cups Chicken Broth; 12 ounces, fluid Fat-free Evaporated Milk; 12 whole Basil Leaves, Minced; 12 ounces, weight Fresh Baby Spinach Coarsely Chopped

Servings: persons

6 Tablespoons Olive Oil, Divided
3 pounds Plum Tomatoes, Quartered
1 pinch Salt
4 pinches Fresh Ground Pepper
3 heads Garlic Cut In Half To Expose The Cloves
12 ounces, weight Onion, Diced
1 teaspoon Dried Thyme
6 ounces, weight Tomato Paste
32 ounces, weight (two 16 Oz. Cans) Canned Diced Tomatoes
8 cups Chicken Broth
12 ounces, fluid Fat-free Evaporated Milk
12 whole Basil Leaves, Minced
12 ounces, weight Fresh Baby Spinach Coarsely Chopped

1
Preheat oven to 450F. In a large bowl, lightly toss together the quartered tomatoes, 3 tablespoons olive oil, salt and pepper. Pour out onto a foil-lined baking pan and roast for 25 to 30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and set aside.
2
Place halved heads of garlic on a large sheet of foil with cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.
3
In a large pot heat remaining 2 tablespoons olive oil over medium heat. Add onion and cook until caramelized. Add thyme, black pepper and tomato paste. Cook, stirring constantly for one minute. Add the diced tomatoes with all the liquid, simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from its paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes, stirring occasionally. Using an immersion blender or in small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil and spinach and allow the spinach to wilt in the soup before serving.
4
I topped the soup with some homemade garlic croutons. Yummy!
5
Enjoy.

2198

kcal

Calories

Fat

253

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Tablespoons Olive Oil, Divided, 3 pounds Plum Tomatoes, Quartered, 1 pinch Salt, 4 pinches Fresh Ground Pepper, and more.

Yes, Creamy Tomato Soup Florentine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Tomato Soup Florentine

How did you like this recipe?

Frequently Asked Questions