Creamy Tomato Florentine Soup with Rice (Tomato & Spinach)

Creamy Tomato Florentine Soup with Rice (Tomato & Spinach)

Why You Should Give This Recipe a Try

There is nothing like hot soup on a chilly day and this winter it seems like we have one cold day after another. I think it goes without saying that classic tomato soup and a grilled cheese sandwich are a go-to pair in soup season, but I thought I would step things up a bit while also doubling down on the fresh vegetables in our diet. This Creamy Tomato Florentine Soup with Rice (Tomato & Spinach) is like a warm hug in a bowl. Crushed tomatoes, fresh baby spinach, and cooked white rice combine with a bit of heavy cream to produce a delicious soup with a warm, creamy texture in just minutes. Add a side – did I mention grilled cheese? – or some homemade bread. I like Easy Focaccia Bread with Homemade Italian Seasoning, Crusty Country French Bread, or even Easy Soft and Chewy Homemade Pretzel Rolls for sopping up the delicious broth. It’s a quick and simple meal that will have your family running to the dinner table. 

Some of the best features of this recipe:

A thick and creamy broth thanks to a dash of heavy cream.

Veggies! Creamy Tomato Florentine Soup with Rice (Tomato & Spinach) has not one, but two vegetables. Add it to your healthy recipes.

Crushed tomatoes mean a very slightly chunky tomato soup, but no need for an immersion blender. 

Tomatoes, spinach, and rice in one bowl mean a hearty, filling soup perfect for cold days.

Using vegetable broth keeps this a vegetarian recipe.

As always, this soup has all of the elements of my other easy recipes: no complex cooking techniques, no special cooking equipment, and simple ingredients that are easily found in any grocery store.

Recipe Ingredients

1 tbsp olive oil

1/2 medium yellow onion

2 cloves fresh garlic

28 oz. crushed tomatoes

3 cups vegetable broth 

1/4 cup heavy cream

​1/4 to 1/2 tsp crushed red pepper flakes

2 cups chopped fresh baby spinach

​2 cups cooked white rice

Salt and black pepper

Helpful Tools

• Sharp knife
• Cutting board
• Large soup pot/stock pot/Dutch oven
• Can opener
• Liquid measuring cup
• Measuring spoons
• Colander
• Wooden spoon
• Ladle

Ingredient Notes

“Boil in a bag” style rice for the win! I use jasmine boil in a bag rice and it is a great time saver that also ensures that the rice will be cooked correctly. You can also use regular white rice or basmati rice – which can also be found as “boil in a bag.” If you want to cook your own, that is fine as well.

Vegetable broth means this is a vegetarian recipe, but you can replace it with chicken broth if that is what you have on hand. 

This is a relatively thick tomato florentine soup recipe. I like it that way because I find it hearty and more filling, but if you want something thinner, add a bit more vegetable broth, up to one cup.

Only have frozen spinach on hand? Add one package to the soup and heat through, breaking it into pieces as it cooks.

While this is already a flavorful soup, I like to add a bit of crushed red pepper flakes for a touch of spice. I used 1/2 tsp crushed red pepper flakes in my version and it was quite hot. Feel free to use less, taste, and add more if necessary.

If you prefer, you can add some cooked ditalini pasta or orzo to your soup instead of the rice.

Step-by-Step Instructions

1. Prepare the rice according to package directions. When it is done, drain in a colander and set aside.

2. Chop 1/2 a medium yellow onion into relatively small pieces and set aside.

3. Mince 2 cloves of garlic and set aside.

4. Heat 1 tbsp of olive oil in a large pot.

5. Add the onion to the heated olive oil and cook over medium high heat until soft and translucent, 3-4 minutes.

6. Stir in the minced garlic and cook 1-2 minutes. Be sure not to let the garlic burn.

7. Pour in the crushed tomatoes and stir.

8. Add in the vegetable broth.

9. Sprinkle in the crushed red pepper flakes and stir.

10. Add the heavy cream and stir to combine.

11. Lightly salt and pepper.

12. Lower the temperature to medium-low heat, cover, and let the soup simmer for 15 minutes until heated through.

13. Chop the fresh spinach while the soup heats.

14. At the end of the 15 minutes, add the fresh spinach and stir, letting the spinach wilt, about 4-5 minutes.

15. Add in the rice and stir. If the soup is too thick for you, this is where you would add a bit more vegetable broth (up to one cup more). Be sure to heat thoroughly.

16. Taste the soup and add a bit more salt and/or black pepper according to your preference.

Check out the printable recipe card for Creamy Tomato Florentine Soup with Rice (Tomato & Spinach) with the full recipe and step-by-step directions, below.

Storage

Store leftover soup in an airtight container in the fridge, 2-3 days.

Soup containing rice or pasta often absorbs the liquid over time, so be prepared to add a bit more broth before reheating leftovers.

Tips & Tricks

Prepare some of your ingredients in advance for a meal that takes just minutes. You can cook the rice and store it in an airtight container in the fridge and you can cut and store the onion, garlic, and spinach.

Letting a tablespoon of butter melt into them mixture right at the end and elevate this easy soup recipe. 

You can add salt and black pepper while cooking and then taste at the end to see if you need to add a bit more. Remember that you can always add salt and pepper, but you can’t take it out, so go easy.

If you’re looking for more delicious soup recipes, try these…

Easy Creamy Spicy Homemade Tomato Soup

Creamy Butternut Squash and Carrot Soup

Best Loaded One Pot Baked Potato Soup

One Pot Tortellini Soup with Chicken