Florentine Soup

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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 306kcal

Ingredients

  • 30 Grape tomatoes whole
  • 6 cloves Garlic whole
  • 1/2 cup Red onion cut into same size chunks
  • 1 Tbsp Extra-virgin olive oil plus more for drizzling
  • 1 cup Heavy cream
  • 1 cup Chicken broth use if needed for volume
  • 4 cups Baby spinach
  • 8 Crackers
  • Fresh marjoram garnish
  • Red pepper flakes optional
US Customary - Metric

Instructions

  • Preheat the oven to 450 degrees.
  • Toss the tomatoes, garlic, onion, with oil on a foil lined baking sheet. Season well with salt and pepper. Place the baking sheet in the oven and roast the vegetables until the garlic turns golden brown and the tomatoes blister and soften. Make sure to allow them to get good coloring.
  • Carefully scrape the contents of the baking sheet into a saucepan including any liquid from the tomatoes. Add the cream and broth, bring to a simmer on medium heat. Simmer for 1 to 2 minutes.
  • Place in a blender. Blend until smooth. Add the blended mixture back to the saucepan over medium heat. Stir in the spinach until wilted. Season with salt and pepper to taste.
  • Add the broth if needed to thin out or to add volume
  • Serve with crackers. Drizzle the top of the soup with olive oil. Garnish with marjoram and red pepper flakes.

Nutrition

Calories: 306kcal | Carbohydrates: 14g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 299mg | Potassium: 448mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1939IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 1mg

Florentine Soup

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 306 kcal

Ingredients
 
 

  • 30 Grape tomatoes whole
  • 6 cloves Garlic whole
  • 1/2 cup Red onion cut into same size chunks
  • 1 Tbsp Extra-virgin olive oil plus more for drizzling
  • 1 cup Heavy cream
  • 1 cup Chicken broth use if needed for volume
  • 4 cups Baby spinach
  • 8 Crackers
  • Fresh marjoram garnish
  • Red pepper flakes optional

Instructions
 

  • Preheat the oven to 450 degrees.
  • Toss the tomatoes, garlic, onion, with oil on a foil lined baking sheet. Season well with salt and pepper. Place the baking sheet in the oven and roast the vegetables until the garlic turns golden brown and the tomatoes blister and soften. Make sure to allow them to get good coloring.
  • Carefully scrape the contents of the baking sheet into a saucepan including any liquid from the tomatoes. Add the cream and broth, bring to a simmer on medium heat. Simmer for 1 to 2 minutes.
  • Place in a blender. Blend until smooth. Add the blended mixture back to the saucepan over medium heat. Stir in the spinach until wilted. Season with salt and pepper to taste.
  • Add the broth if needed to thin out or to add volume
  • Serve with crackers. Drizzle the top of the soup with olive oil. Garnish with marjoram and red pepper flakes.

Nutrition

Calories: 306kcalCarbohydrates: 14gProtein: 4gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 299mgPotassium: 448mgFiber: 2gSugar: 5gVitamin A: 1939IUVitamin C: 25mgCalcium: 77mgIron: 1mg
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