Tomato Florentine Soup Recipe

Tomato Florentine Soup Recipe

Serves: 4 Prep: 20 min.  Cook: 30 min.


  • 4 large tomatoes, cored and sliced in halftomato-soupSmall
  • 1½ cup carrots, peeled and shredded
  • 1 cup fresh spinach, roughly chopped
  • 1 small onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • ¼ cup almond or coconut milk
  • olive oil
  • sea salt and freshly ground black pepper


  1. Preheat your oven to 180 C.
  2. Place the tomatoes, cut side down, on a baking sheet.
  3. Roast in the oven for 15 to 20 minutes, and let rest until cool enough to handle.
  4. Remove the skin from the tomatoes.
  5. Heat the olive oil in a saucepan, placed over medium heat.
  6. Cook the onion, garlic, and carrot until softened, about 10 minutes.
  7. Add the tomatoes and spinach and cook for another 5 minutes.
  8. Purée the soup using an immersion blender.
  9. Add the coconut milk, and blend again.
  10. Season to taste and serve.


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