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Florentine Tomato Soup

Florentine Tomato Soup

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Morris

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

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Stir in spinach and cook 5 to 7 minutes more.
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Reviews

naples34102
38
1/31/2011

Great example to illustrate how using the very best ingredients will yield the very best results - fresh tomato sauce if available, (in my case I used tomato sauce I had put up from my garden), chicken broth rather than chicken bouillon and water, and fresh baby spinach (considerably less than the 10 ozs. called for). I also added the fresh basil last, NOT cooking it in the simmering stage for 10 minutes. As written this is a 3-star recipe, but with these simple changes it is a 5-star soup, one that Hubs compares to a memorable soup we enjoyed at "Purple Cafe and Wine Bar," in downtown Seattle. (Rating this 3 stars might have discouraged others from trying this easily improved soup)

Honey
38
5/14/2008

I don't care to use the bouillon cubes/granules because of the sodium, so I added some vegetable stock instead of the granules and water..Sprinkle w/ grated parmesean cheese right before serving...Also good with adding some thin sliced fresh mushrooms.

WesMama
28
12/31/2003

Really good and flavorful. I think there is TOO MUCH spinach in the recipe as it stands. My recommendation is HALF of a box instead of a whole, maybe even less. A great source of vitamins, good appetizer.