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Tomato Florentine Soup

5 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings
Category Soup
Cuisine American/Italian


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!


  • 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


  • 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.



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).


Serving: 1/4 recipeCalories: 220kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 630mgFiber: 1gSugar: 9g
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