Tomato Florentine Soup Recipe
A soup light enough to serve in the summertime, with all the flavors of the season in one delicious bowl.
Servings 4 people
Calories 83kcal
Cost 8
Ingredients
- 4 large tomatoes cored and sliced in half
- 1½ cups carrots shredded
- 1 cup fresh spinach roughly chopped
- 1 small onion chopped
- 3 garlic cloves minced
- ¼ cup almond or coconut milk
- Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 350 F.
- Place the tomatoes, cut side down, on a baking sheet.4 large tomatoes
- Roast in the oven for 15 to 20 minutes, and let rest until cool enough to handle.
- Remove the skin from the tomatoes.
- Heat the olive oil in a saucepan placed over medium heat.Olive oil
- Cook the onion, garlic, and carrot until softened, about 10 minutes.1 small onion, 3 garlic cloves, 1½ cups carrots
- Add the tomatoes and spinach and cook for another 5 minutes.1 cup fresh spinach
- Purée the soup using an immersion blender.
- Add the coconut milk, and blend again.¼ cup almond or coconut milk
- Season to taste and serve.Sea salt and freshly ground black pepper
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 53mg | Potassium: 527mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8348IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg