Creamy Tomato Florentine Soup.

This creamy tomato Florentine soup is a delicious fall recipe! Super warming and filling with some crackers or bread!

Here we go, another soup recipe. I think this month may be my favorite month so far, because I can share all my soup recipes with abandon! Hopefully you won’t tire of them.

One of my very favorite soups has to be cream of tomato. Even when I was growing up, I loved the Campbell’s Tomato soup in a can (I can’t think of eating that these days, it’s so easy to make a better version from scratch!). Campbell’s tomato soup and grilled cheese – that was comfort food for me back in the day.
Then I moved on to a new favorite tomato soup, the creamy tomato from Panera. That was a long standing favorite, once again paired with a grilled cheese or really any grilled sandwich from their menu. So good.
But then, I went gluten free. And then dairy free. And suddenly I couldn’t get a tomato soup from a restaurant that wasn’t laden with all kinds of dairy. Sad face.

But I wasn’t sad for long, because it’s pretty easy to make a delicious version of tomato Florentine soup at home that suits our dietary needs. This is flavorful, delicious, and packed with nutrients from the tomatoes and spinach. If you can have dairy, go ahead and use dairy milk and cream cheese, I think you’ll enjoy this soup, too!

This creamy tomato Florentine soup is:

• dairy free and vegan
• customizable – you can use dairy cheese and milk if you like
• perfect for an easy lunch

5 from 1 vote

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Creamy Tomato Florentine Soup.

Creamy, delicious tomato Florentine soup with spinach.

Course Soup

Cuisine Dairy Free, gluten free, vegan.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 -6

Calories 146 kcal

Author Kelly Roenicke

Ingredients

• 3 large tomatoes
• 1 1/2 cups shredded carrots
• 1 cup frozen chopped spinach thawed
• 1 Tablespoon olive oil
• 1/2 cup onion chopped
• 3 cloves garlic minced
• 1/4 cup dairy free cream cheese
• 3 Tablespoons non-dairy milk
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 Tablespoon sugar

Instructions

1. Preheat the oven to 350 degrees. Line a rimmed cookie sheet or baking dish with parchment paper.
2. Core the tomatoes and slice them in half, placing them cut side down on the parchment paper.
3. Roast the tomatoes until the skins get wrinkly, about 20 minutes. Remove from oven and allow to cool enough so that you can remove the skins. They should lift off easily.
4. In a soup pot, saute the onions, carrots, and garlic until softened and fragrant, about 7 minutes. Add the tomatoes and their juices and spinach and cook for 5 more minutes until heated through.
5. Remove pan from heat and puree the vegetables with an immersion blender. Add the spices and stir.

6. Return the pan to the burner and add the non-dairy milk and dairy free cream cheese. Heat over low heat and stir until cheese is melted and combined.

7. Add more salt and pepper as desired. Serve immediately.

Nutrition Facts

Creamy Tomato Florentine Soup.

Amount Per Serving

Calories 146 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1291mg56%

Potassium 559mg16%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 8g9%

Protein 4g8%

Vitamin A 13385IU268%

Vitamin C 19.8mg24%

Calcium 107mg11%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

This is such a wonderful soup for lunch – we love it with fresh bread or breadsticks, or of course, the classic grilled cheese. :)

What soup are you craving lately?

This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.