Tomato Soup Florentine


Makes 8 cups

½ c. onion, finely chopped
3 T. olive oil
4 cloves garlic, finely chopped
1 pinch red pepper flakes
¼ c. white wine
2 28 oz. cans whole tomatoes with juice
2 c. chicken broth
2 T. dried basil or ¼ c. fresh basil leaves, torn
2 T. sugar
2 T. balsamic vinegar
5 oz. frozen spinach, thawed and dried OR 5 oz. fresh spinach leaves


1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer.

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir in spinach and allow to wilt. Serve hot with a garnish of cheese.

Naptime Notes

Naptime Recipe Serving ideas

Need to drain the water from your thawed spinach? Put it in a potato ricer and squeeze until excess water is drained! This soup freezes well, simply put it in a sealed container until you want to eat it.

Naptime Stopwatch

It takes me about 40 minutes to prepare this soup and it makes 9 (nine!) cups.

Naptime Reviews

I’ve learned to tone down the red pepper when my daughter will be eating it – otherwise we will love it!

More Naptime Recipes

Printed from: