Tomato Florentine Soup

Prep Time
10 mins

Cook Time
25 mins

Serves
4

INGREDIENTS

1 tablespoon olive oil

2 tablespoons butter

1 cup chopped yellow onion

1/2 cup chopped carrots

2 teaspoons minced garlic

2 tablespoons gluten-free flour

2 1/2 cups chicken stock

1 (28-ounce) can crushed tomatoes

2 tablespoons chopped fresh basil

2 tablespoons orange juice

1 teaspoon dried oregano

1 teaspoon sugar

4 packed cups fresh spinach

Salt and pepper

Shredded Parmesan cheese, for garnish

DIRECTIONS

Heat olive oil and butter in a stockpot over medium-high heat.

Add the onions, carrot, and garlic and sauté until the vegetables begin to sweat, about 3 minutes.

Stir in flour and let cook 1 minute before pouring in chicken stock, crushed tomatoes, basil, orange juice, oregano, and sugar.

Bring up to a simmer, reduce heat to low, cover, and let cook 15 minutes.

Remove from heat and use an immersion (hand) blender to purée the soup until smooth. You can also use a traditional blender by blending in small batches until all is smooth.

Return to the heat and stir in spinach. Let cook 5 minutes, just until spinach is tender.

Season with salt and pepper to taste before serving topped with additional chopped basil and shredded Parmesan cheese, if desired.

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Mona’s Tips: To make this vegetarian, substitute vegetable stock in place of the chicken stock. To make this vegan, you can also substitute additional olive oil in place of the butter.

Ingredient Insider: Tomatoes are one of the best sources of vitamin C. They also contain lycopene, an antioxidant that is especially great for heart health.

Calories per serving: 225 ∙ Fat: 9.5g ∙ Net Carbs: 21.5g ∙ Fiber: 7g ∙ Sugars: 11g ∙ Protein: 6.5g