Authentic Tomato Florentine Soup Recipes

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FLORENTINE TOMATO SOUP

Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.

Provided by Morris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 10



Florentine Tomato Soup image

Steps:

  • In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
  • Stir in spinach and cook 5 to 7 minutes more.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Fat 1.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.2 g, Sodium 177 mg, Sugar 3.6 g

1 teaspoon olive oil
½ cup chopped green bell pepper
½ cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 ½ cups water
1 tablespoon minced fresh basil
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

TOMATO FLORENTINE SOUP I

Lovely to look at, even lovelier to taste! Freezes well.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10



Tomato Florentine Soup I image

Steps:

  • Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
  • Add cooked pasta and cook for 10 minutes longer.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g

2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
½ cup cooked macaroni

ITALIAN TOMATO FLORENTINE SOUP

This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.

Provided by Wildroze

Categories     Spinach

Time 1h

Yield 8 bowls, 4-8 serving(s)

Number Of Ingredients 13



Italian Tomato Florentine Soup image

Steps:

  • Heat the oil in a heavy saucepan.
  • Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
  • Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
  • Reduce the heat and simmer 35 minutes.
  • Add the prosciutto and simmer 10 minutes longer.
  • Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
  • Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
  • Leftovers are even better the second day, and freeze well.

Nutrition Facts : Calories 464.7, Fat 30.7, SaturatedFat 12.1, Cholesterol 59, Sodium 1613.7, Carbohydrate 17.8, Fiber 3.6, Sugar 8.6, Protein 25.6

4 tablespoons olive oil
1 cup onion, diced
2 teaspoons garlic, minced
2 cups whole canned tomatoes (canned fine)
2 cups tomatoes, diced (canned fine)
4 cups chicken broth
1 1/2 cups spinach, rinsed, stems trimmed, leaves chopped
1/2 cup dry red wine
2 tablespoons fresh basil, chopped
3 teaspoons fresh oregano, chopped
4 ounces prosciutto, diced or 4 ounces country ham
1 -2 cup romano cheese, grated
Italian bread

TOMATO FLORENTINE SOUP

When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9



Tomato Florentine Soup image

Steps:

  • In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts :

3 tablespoons olive oil
4 garlic cloves, minced
8 medium tomatoes, chopped
4 cups spicy hot V8 vegetable juice
3/4 cup uncooked small pasta shells
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (10 ounces) fresh baby spinach
3 tablespoons minced fresh basil or 1 tablespoon dried basil

TOMATO FLORENTINE SOUP

This was based on another recipe I found here on Recipezaar - I made some adaptations to suit my personal taste (and replace an ingredient I couldn't find at my local grocery) and it turned out really well. I hope others enjoy this as much as my husband and I have!

Provided by foxfyre

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14



Tomato Florentine Soup image

Steps:

  • Heat olive oil over high heat in a large soup pot.
  • Add the onion, celery, and carrots; saute until the onions turn clear.
  • Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
  • Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
  • Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

5 ounces cheese tortellini
4 leaves fresh basil
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 cup onion, chopped
2 cups fresh spinach, chopped
2 cups water
2 cups tomato soup with basil (Campbell's Select Gold Label Italian Tomato with Basil and Garlic Soup)
1 (15 ounce) can tomato sauce
1 (15 ounce) can no-salt-added diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons sugar substitute or 3 tablespoons sugar

FLORENTINE TOMATO SOUP

You'll come away satisfied after spooning into a bowl of this fresh-tasting soup. "It's chock-full of delicious ingredients," assures Joan Clements from Wheatland, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 11



Florentine Tomato Soup image

Steps:

  • In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender.

Nutrition Facts :

1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1-1/2 cups water
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon chicken bouillon granules
1/4 teaspoon pepper
3/4 cup uncooked medium egg noodles
1 package (10 ounces) frozen chopped spinach, thawed

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