This sophisticated version of homemade tomato soup is elevated by the addition of fresh spinach and basil. A cinch to throw together, it fills the kitchen with a tantalizing aroma! We like using fire-roasted tomatoes for the extra depth of flavor. Cozy up with a bowl of this on a chilly fall evening. It’s a perfect light supper!
Florentine Tomato Soup
Serves 2 – 4
1 Tbsp extra virgin olive oil
1 large stalk celery, diced
1 medium carrot, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 (14-ounce) can fire-roasted diced tomatoes
1 cup chicken broth (we like Kettle & Fire)
1 bay leaf
Himalayan pink salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves
2 cups chopped fresh spinach
1 Tbsp ghee (optional)
1/2 cup coconut milk (optional) (we like Thai Kitchen)
- Heat the olive oil in a heavy sauce pan over medium high heat. Sauté the celery, carrot, and onion, stirring frequently, until the vegetables begin to soften… about 10 minutes. Stir in the garlic and continue cooking for another minute or two, just until the garlic becomes fragrant.
- Stir in the tomatoes, chicken broth, and bay leaf. Bring just to a boil, then turn down the heat and simmer another 15 to 20 minutes until the vegetables are very tender.
- Remove the bay leaf. Stir in the basil and spinach during the last 5 minutes.
- Use an immersion blender to blend until smooth.
- Finish the soup with ghee and coconut milk, if using, and heat through. Add salt and freshly ground black pepper to taste. Serve in bowls or mugs.
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CSMC