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Tomato Florentine Soup

Print Recipe
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Yield 4 servings
Category Soup
Cuisine American/Italian

Description

A quick and easy tomato soup infused with the flavor of shallots, basil and wine. Serve with large shreds of Parmesan for the ultimate bowl of tomato soup!

Ingredients

  • 2 tablespoons extra-virgin olive oil + more for serving
  • cup chopped shallots (2 large shallots)
  • Morton kosher salt
  • 4 large cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 2 tablespoons honey
  • 2 28-ounce cans whole peeled tomatoes
  • ¼ cup fresh basil leaves
  • 2 teaspoons balsamic vinegar
  • 1 5-ounce bag fresh baby spinach, chopped (4 cups packed)
  • Parmesan, for serving

Instructions

  • Heat oil in a large pot over medium until barely shimmering. Add shallots, season with ½ teaspoon salt, and gently cook until softened and lightly browned, about 3 minutes. Stir in garlic and pepper flakes, cook 1 minute.
    shallot and garlic cooking in a dutch oven
  • Deglaze with wine then simmer until nearly evaporated, about 5 minutes. Add honey and cook until thickened and bubbly, about 1½ minutes
    wine, shallot and garlic in a dutch oven
  • Add tomatoes and their juices, crushing tomatoes with hands as you add them, 2 cups water, and basil. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
    tomato soup and basil in a dutch oven.
  • Using an immersion blender (or in batches in a standard blender) partially puree soup so large chunks are blended, but small bites of tomato and garlic remain.
    tomato soup in a white dutch oven
  • Return soup to the pot and bring it to a low simmer. Stir in balsamic vinegar and spinach; season with salt and pepper to taste.
    tomato soup and spinach in a white dutch oven
  • Top each serving of tomato soup with cracked black pepper, a drizzle of good extra-virgin olive oil and large shreds of Parmesan.

Notes

Large shreds of Parmesan
Crusty bread and soft salted butter or good olive oil.
If you don’t have dry white wine, you can substitute with ½ cup low-sodium chicken broth + 1 teaspoon white wine vinegar.
As written, this recipe is vegetarian, dairy-free and gluten-free. To make this vegan, use white sugar in place of honey (and skip the Parmesan).

Nutrition

Keywords Tomato Florentine Soup
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