Ingredients
- 1 Tbsp Extra-virgin olive oil
- 1/2 Onion finely chopped
- 1 clove Garlic minced
- 1 cup Chicken broth
- 2 cups Crushed tomatoes canned
- 1 tsp Sugar
- 1 tsp Fresh thyme leaves separated from the stem
- 2 cups Baby spinach
- 8 Crackers
Instructions
- In a pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 3 minutes.
- Add the broth, tomatoes, sugar, thyme, and season with salt and pepper. Bring to a low boil for 15 minutes, stirring occasionally.
- Using an immersion blender or stand up blender puree the soup (in batches if needed) until it is smooth. Stir in the spinach until it is wilted. Season with salt and pepper. Serve with crackers.
Nutrition
Calories: 73kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 302mg | Fiber: 1g | Sugar: 5g | Vitamin A: 307IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
Tomato Florentine Soup
Ingredients
- 1 Tbsp Extra-virgin olive oil
- 1/2 Onion finely chopped
- 1 clove Garlic minced
- 1 cup Chicken broth
- 2 cups Crushed tomatoes canned
- 1 tsp Sugar
- 1 tsp Fresh thyme leaves separated from the stem
- 2 cups Baby spinach
- 8 Crackers
Instructions
- In a pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 3 minutes.
- Add the broth, tomatoes, sugar, thyme, and season with salt and pepper. Bring to a low boil for 15 minutes, stirring occasionally.
- Using an immersion blender or stand up blender puree the soup (in batches if needed) until it is smooth. Stir in the spinach until it is wilted. Season with salt and pepper. Serve with crackers.
Nutrition
Calories: 73kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 228mgPotassium: 302mgFiber: 1gSugar: 5gVitamin A: 307IUVitamin C: 17mgCalcium: 49mgIron: 1mg
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