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Creamy and delicious tomato florentine soup. This recipe is perfect for chilly winter days!

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


  • 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


  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.