Dreamy Tomato Soup Florentine

This delicious tomato soup comes together really quickly. I’ve added some crumbled whole wheat bread to thicken it and spinach to make it even healthier. Serve as a first course soup or create a soup and sandwich meal!  My family especially likes it with a Skinny Margherita Stuffed Pizza Melt. This soup and pizza melt is so hearty, you’ll be completely satisfied!  Each cup has 144 calories and 5 grams of fat.
Dreamy Tomato Soup Florentine

Helpful Tips About this Recipe

Makes 5 cups (each serving, 1 cup)

Healthy Benefits

Cooked tomatoes contain lycopene. This carotenoid is found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties.
Spinach is rich in iron, vitamins A, C and beta-carotene.

Serving Tip

A soup and salad combo would also be great. Try this soup with CPK’s Delightful Provencal Salad Made Skinny or La Scala’s Famous Chopped Salad Made Skinny.

Vegetarian Tip

Make this soup with vegetable broth instead of chicken broth to create a yummy vegetarian soup.

Weight Watchers (old points) 3

Weight Watchers POINTS PLUS 4
 
SKINNY FACTS: for 1 cup
144 calories, 5g fat, 7g protein, 20g carbs, 3g fiber, 479mg sodium, 5g sugar
FAT FACTS: for 1 serving of Panera Bread Tomato Soup
290 calories, 18g fat, 5g protein, 29g carbs, 3g fiber, 920mg sodium, 10g sugar

 

Dreamy Tomato Soup Florentine

Dreamy Tomato Soup Florentine

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Soup
Cuisine Italian
Servings 5
Calories 144 kcal

Ingredients
  

  • 2 teaspoons olive oil
  • 1 cup onions, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 (28 oz) can diced tomatoes
  • 1 cup reduced-sodium chicken or vegetable broth
  • 2 slices whole wheat bread, crust removed, I love Milton’s multi-grain or their whole wheat bread
  • Fresh ground black pepper, to taste
  • cups fresh spinach, stems removed
  • ¼ teaspoon Italian seasonings
  • ½ cup reduced-fat milk, as desired
  • ¼ cup Parmesan cheese, shredded

Instructions
 

  • Heat 2 teaspoons olive oil in a large pot over medium-high heat.  Add onions, garlic and bay leaf.  Cook onions until soft, about 3 minutes.
  • Add tomatoes and mash with a a potato masher or the back of a large spoon.  Stir in broth.
  • Crumble in bread, Italian seasonings and pepper.  Mix well.  Bring up to almost a boil and then down to low and simmer for 5 minutes.
  • Stir in spinach and continue to simmer for 5 minutes.
  • Stir in ½ cup milk and cook for 2-3 minutes until heated completely.  Remove bay leaf.
  • Sprinkle 1 tablespoon of cheese on top of each serving.

Nutrition

Serving: 1cupCalories: 144kcalCarbohydrates: 20gProtein: 7gFat: 5gSodium: 479mgFiber: 3gSugar: 5gPlus Points: 4
Tried this recipe?Let me know how it was!

2 Comments

  1. Love it will make again. I added a tsp onion powder and 1 tbsp dried parsley and 1 Tbsp stevia. Next time I’ll add 1/2 tsp basil. I doubled the spinach. For less chunks could use crushed tomatoes but I like the chunks. Out of milk so I used nonfat half and half. It added 20 cal to the whole recipe

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