Best 9 Florentine Tomato Soup Recipes

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Indulge in the tantalizing world of flavors with our curated collection of Florentine tomato soup recipes. Originating from the heart of Tuscany, this classic Italian dish offers a symphony of fresh, vibrant ingredients that come together to create a culinary masterpiece. Whether you prefer a traditional approach or a modern twist, our diverse selection of recipes caters to every palate.

Dive into the authentic flavors of the Florentine Tomato Soup recipe, where ripe tomatoes, fragrant basil, and a hint of garlic blend harmoniously in a rich and savory broth. Experience the simplicity and elegance of this classic dish, perfect for a cozy meal or an impressive dinner party.

For those seeking a creamy and velvety texture, the Creamy Florentine Tomato Soup recipe promises an indulgent experience. With the addition of heavy cream and Parmesan cheese, this soup takes on a luscious and decadent character, sure to satisfy even the most discerning taste buds.

For a lighter and brighter variation, try the Florentine Tomato Soup with Tortellini recipe. Plump tortellini filled with cheese or meat add an extra layer of texture and flavor to this classic soup, making it a hearty and satisfying meal.

Lastly, the Roasted Red Pepper Florentine Tomato Soup recipe brings a smoky and sweet dimension to the traditional dish. Roasted red peppers lend a vibrant color and a touch of smokiness, while a hint of chili powder adds a subtle warmth that lingers on the palate.

No matter your preference, our Florentine tomato soup recipes offer a delightful journey through the flavors of Italy. Each recipe is carefully crafted to showcase the beauty of fresh ingredients and the versatility of this timeless dish. Embrace the culinary heritage of Tuscany and savor the exquisite flavors of Florentine tomato soup in all its variations.

Let's cook with our recipes!

TOMATO FLORENTINE SOUP I



Tomato Florentine Soup I image

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

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

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

TOMATO FLORENTINE SOUP



Tomato Florentine Soup image

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

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

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 :

FLORENTINE TOMATO SOUP



Florentine Tomato Soup image

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

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

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

FLORENTINE TOMATO SOUP



Florentine Tomato Soup image

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

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

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 :

TOMATO FLORENTINE SOUP WITH PASTA



Tomato Florentine Soup With Pasta image

I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.

Provided by Lisa1

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (28 ounce) can ground tomatoes, undrained (I used Muir Glen)
2 (28 ounce) cans water (use the empty tomato can)
1 tablespoon onion powder
1 teaspoon dried basil
1 medium carrot, peeled and diced (about 1/2 cup)
1 small onion, diced (about 1/2 cup)
3 beef bouillon cubes
1/2 teaspoon salt (optional)
3/4-1 cup shell pasta or 3/4-1 cup ditalini
1 (14 ounce) package frozen leaf spinach or 1 (10 ounce) package frozen chopped spinach
grated parmesan cheese (optional)

Steps:

  • Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
  • Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
  • Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
  • Stir in spinach. Heat through.
  • Serve with grated Parmesan cheese if desired.

TOMATO FLORENTINE SOUP



TOMATO FLORENTINE SOUP image

Categories     Soup/Stew     Tomato     Low Cal

Number Of Ingredients 9

28 oz. can chopped tomatoes
14 oz. can chicken or veggie broth
2 cups water
1/2 onion, chopped
5-6 oz. of frozen spinach (about 1/2 of the package)
2 garlic cloves, minced
1-2 tablespoons sugar
salt & pepper to taste
olive oil

Steps:

  • Saute garlic and onion in few tablespoons of oil until translucent and tender. Add spinach and cook for a few minutes on medium heat. Pour in tomatoes, broth and water. Add sugar, salt and pepper to taste. Let simmer about 15-20 minutes and serve with crusty bread.

TOMATO FLORENTINE SOUP



Tomato Florentine Soup image

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

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

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.

TOMATO FLORENTINE SOUP II



Tomato Florentine Soup II image

This is a very hearty, delicious soup. Spinach and other vegetables are simmered in a complex tomato base. Served with salad or sandwich, it makes a complete meal.

Provided by Karen

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

Time 45m

Yield 5

Number Of Ingredients 12

2 cups chicken stock
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 stalks celery, chopped
½ cup chopped carrots
½ cup chopped spinach
½ cup diced zucchini
¼ pound cooked pasta
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
  • Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 21.8 g, Cholesterol 0.3 mg, Fat 0.9 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 950 mg, Sugar 11.5 g

TOMATO FLORENTINE SOUP



Tomato Florentine Soup image

This recipe makes a lot of soup! I love it with a yummy grilled cheese, or sometime top it with croutons for some crunch.

Provided by Lynette !

Categories     Other Soups

Time 2h30m

Number Of Ingredients 23

4 c carrots, sliced
1 1/4 c celery, chopped
1 c yelloe onion or green onion, chopped (your choice)
4 clove garlic, minced
1/4 c olive oil
2 can(s) tomato puree (28 ounce cans)
2 can(s) ready to serve chicken broth (14 1/2 ounce cans)
1 can(s) whole san marzano tomatoes, undrained and coarsely chopped (28 ounce can)
10 oz frozen chopped spinach, thawed and drained
2 c water
1 c chablis or other dry white wine
2 Tbsp worcestershire sauce
1/.3 c brown sugar, firmly packed
2 Tbsp dried parsley flakes
1 Tbsp salt
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp dried crushed red pepper
1/2 tsp black pepper
1/8 tsp hot sauce
3/4 c small bow tie pasta, uncooked
1/2 c quick cooking barley, uncooked
freshly grated parmesan cheese, to garnish

Steps:

  • 1. Saute carrot, celery, onion, and garlic in oil in a large Dutch oven over medium heat until tender. Add the tomato puree and the next 14 ingredients; stir well.
  • 2. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 25 minutes, stirring occasionally.
  • 3. Stir in the pasta and barley. Simmer, uncovered, 20 to 30 minutes or until the pasta and barley are tender, stirring occasionally. To serve, ladle soup into individual soup bowls. Sprinkle with Parmesan cheese.

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Look for tomatoes that are deep red and have a sweet, slightly tangy aroma.
  • Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on a grill.
  • Use a variety of herbs and spices: Italian herbs like basil, oregano, and thyme are a classic addition to tomato soup. You can also add a pinch of red pepper flakes for a bit of heat.
  • Don't overcook the soup: Tomato soup is best when it is cooked just until the vegetables are tender. Overcooking can make the soup bland and watery.
  • Serve with your favorite toppings: Garnish your soup with a dollop of sour cream, a sprinkle of Parmesan cheese, or a few croutons.

Conclusion:

Florentine tomato soup is a delicious and versatile dish that can be enjoyed all year round. It is a great way to use up fresh tomatoes, and it can be easily adapted to your own taste preferences. With its vibrant color and rich flavor, Florentine tomato soup is sure to be a hit at your next gathering.

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