Tomato Florentine Soup Recipe
An easy, delicious and flavorful Tomato Florentine Soup recipe that is perfect for those cold winter months!
Ingredients
- 2 tablespoons butter sub extra virgin olive oil
- 1 teaspoon garlic minced
- 1 yellow onion minced
- ½ cup carrots sliced and quartered (more if desired)
- ½ cup celery thinly sliced
- 3-4 cups chicken broth sub vegetable broth
- 15 ounces canned crushed tomatoes
- 12 ounces canned tomato paste
- 1 tablespoon coconut sugar
- 1 teaspoon lemon zest
- 1 ¼ teaspoons kosher salt more if desired
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- pinch red pepper flakes
- 1 parmesan rind
- 2 cups cooked orzo more if desired
- 2 handfuls fresh baby spinach leaves
Serving Suggestions:
- crusty bread
- homemade croutons
- parmesan cheese grated or shaved
- fresh basil chopped
Instructions
- Sauté Veggies: Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter. Let melt and swirl to coat the pan. Add 1 teaspoon garlic and move around pan until fragrant, approx. 1-2 minutes. Add onion, carrots and celery. Season lightly with kosher salt and ground black pepper. Sauté for 3-5 minutes or until onion has softened.
- Combine: Add 3-4 cups chicken broth, 15 ounces canned crushed tomatoes, 12 ounces canned tomato paste, 1 tablespoon coconut sugar, 1 teaspoon lemon zest, 1 ¼ teaspoons kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper, and pinch red pepper flakes. Stir to combine.
- Simmer: Add 1 parmesan rind. Cover and let simmer 15-20 minutes. Taste and adjust seasoning, salt, etc.
- Orzo: Meanwhile, bring a separate pot of water to a boil and cook 2 cups cooked orzo to al dente, according to package instructions. Drain and set aside.
- Serve: A few minutes before serving, add 2 handfuls fresh baby spinach leaves to the soup. Stir to combine. Add orzo to an individual bowl, ladle soup over top. Garnish with additional parmesan cheese (grated, shredded or shaved), fresh basil and some crusty sourdough bread with butter.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. Store orzo and soup separately.
- Parmesan Rind: you can definitely make this recipe successfully without the parmesan rind, but it helps take it to the next level! We buy a wedge of parmesan cheese for recipes like this, cut off the rind to use in the soup and then grate some for serving.
- Nutrition Info: calculations do not include toppings because they are optional and vary in amounts added.
Nutrition
Calories: 139kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 912mg | Potassium: 587mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2340IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
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