Tomato Florentine Soup
A quick and flavorful tomato soup enhanced with shallots, white wine, and fresh basil, finished with vibrant spinach and Parmesan. Light yet satisfying, this soup is perfect for a wholesome lunch or dinner, ready in just 25 minutes.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 immersion blender or standard blender
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ⅔ cup shallots finely chopped (about 2 large shallots)
- ½ teaspoon kosher salt plus more to taste
- 4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- ½ cup dry white wine or ½ cup low-sodium chicken broth + 1 tsp white wine vinegar
- 2 tablespoons honey or white sugar for vegan option
- 2 28-ounce cans whole peeled tomatoes
- ¼ cup fresh basil leaves
- 2 teaspoons balsamic vinegar
- 1 5-ounce bag fresh baby spinach, chopped (about 4 cups packed)
- Freshly cracked black pepper for garnish
- Large shreds of Parmesan cheese for serving (optional for vegan)
Instructions
- Heat Olive Oil: Pour 2 tablespoons of extra-virgin olive oil into a large pot or Dutch oven. Place the pot over medium heat and allow the oil to warm until it just starts to shimmer, signaling it’s ready for cooking. Properly heated oil ensures the shallots and garlic will sauté evenly without sticking or burning.
- Sauté Shallots: Add the finely chopped shallots to the warm oil and season with ½ teaspoon of kosher salt. Stir occasionally with a wooden spoon to ensure even cooking. Cook the shallots gently for about 3 minutes, until they become soft, translucent, and lightly golden. This step builds a sweet, aromatic base that infuses the entire soup.
- Cook Garlic and Spice: Add the thinly sliced garlic cloves and ½ teaspoon of red pepper flakes to the shallots. Stir constantly for about 1 minute, just until the garlic becomes fragrant. Be careful not to let the garlic brown too much, as burnt garlic can turn bitter. The red pepper flakes will add a subtle warming kick that enhances the overall flavor profile.
- Deglaze with White Wine: Pour in ½ cup of dry white wine to deglaze the pot. Use the spoon to scrape any flavorful bits stuck to the bottom of the pot. Let the wine simmer over medium heat until almost fully evaporated, about 5 minutes. This step concentrates the flavor, adding a gentle acidity and depth that balances the sweetness of the tomatoes.
- Add Honey for Sweetness: Drizzle in 2 tablespoons of honey and stir well. Continue cooking for about 1½ minutes until the honey thickens slightly and becomes bubbly. This enhances the natural sweetness of the tomatoes and balances the acidity of the wine, creating a well-rounded base for your soup.
- Incorporate Tomatoes and Basil: Open the 28-ounce cans of whole peeled tomatoes and crush them gently with your hands as you add them to the pot, keeping some chunks for texture.Pour in the tomato juices along with 2 cups of water and ¼ cup of fresh basil leaves. Stir gently to combine, then increase the heat to medium-high and bring the mixture to a boil.
- Simmer the Soup: Once the soup reaches a boil, reduce the heat to medium-low. Let it simmer uncovered for 10 minutes. This allows the flavors to meld, the tomatoes to soften further, and the basil to release its aromatic oils. Stir occasionally to prevent sticking and ensure uniform cooking.
- Puree Soup Partially: Using an immersion blender, carefully blend the soup until it reaches a consistency where large tomato chunks remain, but small bits are smooth. If using a standard blender, work in batches and only partially puree to maintain texture. The goal is a hearty, chunky soup with a velvety base that still showcases fresh tomato and garlic pieces.
- Add Balsamic Vinegar and Spinach: Return the soup to low heat if using a blender. Stir in 2 teaspoons of balsamic vinegar and the chopped 5-ounce bag of baby spinach (approximately 4 cups packed). Cook gently for 2–3 minutes, just until the spinach wilts into the soup. Taste and adjust seasoning with salt and freshly cracked black pepper to your preference.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a drizzle of extra-virgin olive oil, freshly cracked black pepper, and generous shreds of Parmesan cheese (optional for non-vegan). Serve immediately while warm, allowing the rich tomato and basil flavors to shine. Pair with crusty bread or a light salad for a complete meal.
Notes
- Use high-quality canned tomatoes for the best flavor; whole peeled tomatoes offer a richer, fresher taste compared to diced or crushed varieties.
- Fresh basil is preferred over dried, as it adds a vibrant aroma and bright flavor at the end of cooking.
- If you don’t have white wine, substitute with low-sodium chicken or vegetable broth plus a splash of white wine vinegar.
- For a vegan version, replace honey with white sugar and skip Parmesan cheese.
- Partially pureeing the soup retains texture, giving you a satisfying mouthfeel with chunks of tomato and garlic throughout.
