Tomato Florentine Soup
Warm your soul with this vibrant soup, a creamy blend of juicy tomatoes, wilted spinach, and a touch of cream.
Servings 8 Ounce Bowl
Ingredients
For the Soup:
- 1 tbsp butter
- 1 large sweet onion peeled and chopped
- 3 stems celery washed and sliced
- 1 cup Spinach leaves finely chopped
- 1/2 cup parsley Italian flat leaf, finely chopped
- 1 tbsp Thyme fresh
- 1 tbsp Italian seasoning
- 1 tsp Oregano ground
- 3 tbsp brown sugar
- 1 tbsp garlic salt ground
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic minced
- 2 can stewed tomatoes chopped, I used Del Monte 14.5 oz cans
- 1 large tomato puree 28 - 30 oz.
- 1 small tomato paste 6 oz.
- 4 cups chicken broth
- 2 cups water filtered
- 1 1/2 cups heavy cream
- salt & pepper to taste
For the Croutons:
- 4 - 5 tbsps butter
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp garlic minced, smashed
- 6 slices bread
- Colby Jack cheese shredded
Instructions
Instant Pot Magic:
- In the Instant Pot set to 'SAUTE,' melt butter and sauté onions and celery until golden brown.
- Add chopped spinach and parsley, cooking until wilted. Sprinkle with salt and pepper.
- Turn off SAUTE setting and add fresh thyme. Stir in chicken broth, stewed tomatoes, tomato puree, and tomato paste.
- Add water and stir in Italian seasoning, oregano, brown sugar, garlic salt, seasoned salt, and seasoned pepper.
- Set Instant Pot to SOUP setting and let it cook. After completion, do a quick release and stir in cream and minced garlic.
Crouton Perfection:
- Mix softened butter, olive oil, garlic salt, and smashed garlic. Spread on one side of bread slices.
- In a skillet, place bread buttered side down, sprinkle with cheese, and top with another slice of bread.
- Cook until golden brown on both sides, cut into crouton-sized pieces, and serve with the soup.