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  • Creamy Tomato Soup Florentine

    1 vote
    Creamy Tomato Soup Florentine
    Prep: 10 min Cook: 30 min Servings: 5
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    This dreamy tomato soup comes together really quickly. We’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! The skinny on one cup of our yummy soup is 144 calories, 5 grams of fat and 4 Weight Watchers POINTS

    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 wheat bread, crust removed
    • Fresh ground black pepper, to taste
    • 1½ cups fresh spinach, stems removed
    • ¼ teaspoon Italian seasonings
    • ½ cup reduced-fat milk, as desired
    • ¼ cup Parmesan cheese, shredded

    Directions

    1. !. 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.
    2. 2. Add tomatoes and mash with a a potato masher or the back of a large spoon. Stir in broth.
    3. 3. 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.
    4. 4. Stir in spinach and continue to simmer for 5 minutes.
    5. 5. Stir in ½ cup milk and cook for 2-3 minutes until heated completely. Remove bay leaf.
    6. 6. Sprinkle 1 tablespoon of cheese on top of each serving.

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