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
Recipe
Creamy Tomato Florentine Soup.
Ingredients
- 3 large tomatoes
- 1 ½ cups shredded carrots
- 1 cup frozen chopped spinach thawed
- 1 Tablespoon olive oil
- ½ cup onion chopped
- 3 cloves garlic minced
- ¼ cup dairy free cream cheese
- 3 Tablespoons non-dairy milk
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ Tablespoon sugar
Instructions
- Preheat the oven to 350 degrees. Line a rimmed cookie sheet or baking dish with parchment paper.
- Core the tomatoes and slice them in half, placing them cut side down on the parchment paper.
- 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.
- 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.
- Remove pan from heat and puree the vegetables with an immersion blender. Add the spices and stir.
- 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.
- Add more salt and pepper as desired. Serve immediately.
Nutrition
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.Â
marlene
I had to add veggie broth it was to thick
Lesley Milicevic
Looking for some advice, please. I made the creamy tomato florentine soup but had trouble when I added the dairy-free cream cheese. I could not get it to blend properly and it looked like the soup had curdled. I still served it and everyone said it had a lovely taste but something was wrong with the texture. Could you advise what brand of dairy free cream cheese you use in this recipe please as I feel this is where my problem lay. Thank you. Regards Lesley.
Kelly Roenicke
I like Daiya dairy free cream cheese!
Lesley Milicevic
Thank you Kelly – I will see if I can obtain this brand – and try again.
Katie
Delicious recipe!
madparmors
Oh my gosh! I’m on this one! :)
Kelly
I hope you love them!
Sarah@wholeandheavenlyoven
This gorgeous soup looks about 10x better than Panera’s! Love how homey and comforting it looks—would be perfect with a grilled cheese sandwich!
Kelly
Thanks, Sarah! I love tomato soup and grilled cheese!
Julia
Yum!! Iiiii love it!! Just like you, I was a huge fan of tomato soup growing up and had to stop eating it when I stopped eating gluten. I also love the idea of keeping this soup dairy-free and nice and clean. It looks amazing and I love the carrots and spinach you add in there. So healthy yet oh so cozy and filling!
Natalie @ Tastes Lovely
I love tomato soup! But I love all the extra veggies you added in to yours. The healthier the better!
Dannii @ Hungry Healthy Happy
You can never have too many soup recipes in my opinion. I love creamy tomato soups. It just adds a bit of something extra to them.
Lisa
Oh, yum! This soup looks so delicious!
Kelly
Thanks, Lisa!
Strength and Sunshine
The more soup the better right now!
Jessica Levinson (@jlevinsonrd)
Yum! That looks so great. Love dairy-free soups. And one of my girls loves all soup, so this would definitely be a hit!
Kelly
Thanks, Jessica!
Gayle @ Pumpkin 'N Spice
I love Panera’s tomato soup, especially when paired with a tasty sandwich. This tomato florentine one looks delicious, Kelly! I love the spinach in here. Sounds like the perfect lunch to me!