Print Recipe

Tomato Florentine Soup



  • 4 cups water
  • 1 bouillon cube
  • 1 bay leaf
  • 1 medium onion, diced
  • 1 1/2 cups diced tomatoes
  • 4 cups tomato sauce
  • 1/2 pound spinach, rinsed well and drained
  • Salt and pepper, to taste
  • Roux or cornstarch (optional)


  1. In a large pot, combine water, bouillon cube and bay leaf over medium high heat. Bring to a boil, then add onion, tomatoes and tomato sauce. Stir well and continue to cook 3 to 5 minutes longer.
  2. Add spinach and salt and pepper.
  3. If desired, thicken with a roux (melted butter-flour mixture) or cornstarch.
  4. Remove bay leaf before serving.

Makes 8 servings.

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