Creamy Tomato Florentine Soup with Rice (Tomato & Spinach)
An easy recipe for hearty Creamy Tomato Florentine Soup with Rice (Tomato & Spinach)
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
- 1/2 tsp crushed red pepper flakes
- 2 cups chopped fresh baby spinach
- 2 cups cooked white rice
- Salt and black pepper
Instructions
- Prepare the rice according to package directions. When it is done, drain in a colander and set aside.
- Chop 1/2 a medium yellow onion into relatively small pieces and set aside.
- Mince 2 cloves of garlic and set aside.
- Heat 1 tbsp of olive oil in a large pot.
- Add the onion to the heated olive oil and cook over medium high heat until soft and translucent, 3-4 minutes.
- Stir in the minced garlic and cook 1-2 minutes. Be sure not to let the garlic burn.
- Pour in the crushed tomatoes and stir.
- Add in the vegetable broth.
- Sprinkle in the crushed red pepper flakes and stir.
- Add the heavy cream and stir to combine.
- Lightly salt and pepper.
- Lower the temperature to medium-low heat, cover, and let the soup simmer for 15 minutes until heated through.
- Chop the fresh spinach.
- At the end of the 15 minutes, add the fresh spinach and stir, letting the spinach wilt, about 4-5 minutes.
- 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.
- Taste the soup and add a bit more salt and/or black pepper according to your preference.