This creamy tomato florentine soup is made with San Marzano tomatoes, pesto, flecks of spinach, cream and Italian herbs.

It's easy and quick to make and is restaurant-quality!

Overhead shot of tomato soup with pesto and garlic bread croutons in a white bowl.

This is the best creamy tomato soup, ever

I just, I don't even know where to start. But I do, because I am hungry and this delicious soup is calling my name.

Have you noticed that I post A LOT of soup recipes? Like, A LOT (see below). I have a crazy obsession with a warm bowl of soup with toasty bread or a grilled cheese.

I'm sorry, but I just can't be stopped. And in this case of soup, we have a luscious bowl of creamy tomato soup with pesto. Yes, pesto.

This soup is incredibly delish in many ways, but the fact that is has a few dollops of pesto mixed in takes it to the next level. It's concentrated basil (my most favorite aroma and flavor) with a hint of nuttiness, olive oil and Parmesan.

It makes me wonder... why have we not added pesto to our tomato soup all along?

Also, it has this little kick to it, which was done very much on purpose, and I love that about it.

Side close-up shot of tomato soup with pesto and garlic bread croutons.

How to make creamy tomato soup with garlic bread croutons...

In addition to the fabulous soup described, there are these croutons, friends. These croutons must've fallen from the sky, because they are straight-up heaven.

But actually, they are made in just a few minutes, right in the comfort of your own home.

And all it takes is a loaf of sourdough or whole grain bread, cubed, some olive oil, garlic and salt. They are roasted to crunchy perfected, then toss with cheese and melted.

In other words, these croutons are like cheesy garlic bread.

So I'll ask the question again... why haven't we been have our creamy tomato soup with garlic bread croutons all along??

You may think I'm being crazy right now... for eating soup when it's 60 degrees out (yay!), but I am one of those who can eat soup all-year-round.

And also iced coffee all year round. It's just a few quirks, you guys. It's no big deal.

And by the way, those aren't my only quirks. Jus sayin', in case you thought for a second that I'm not a total nerd.

Side shot of spoon resting in finished tomato soup recipe.

Soup recipes to make ASAP:

Creamy Tomato Florentine Soup

Print Recipe

Creamy tomato soup with flecks of spinach, pesto, cream and Italian herbs.

Author: Julie Andrews
Prep Time: 10-15 mins
Cook Time: 25-30 mins
Total Time: 35-45 mins
Yield: Serves 8
Category: Soup
Method: Stove-Top, Baking
Cuisine: American

Ingredients

Scale

1 ½ tablespoons olive oil
1 small yellow onion, diced
2-3 cloves garlic, minced
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 tablespoons basil pesto
2 32-ounce cans whole San Marzano tomatoes
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
½ cup half and half or cream
2-3 cups fresh spinach
1 ½ tablespoon granulated sugar
1 tablespoons balsamic vinegar

Instructions

Preheat the oven to 400 degrees.
Heat olive oil in a stock pot to medium heat. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Add dried basil, dried oregano and crushed red pepper flakes. Stir in tomato paste and pesto.
Bring heat to medium-high and add the tomatoes. Stir in the salt and pepper. Allow to simmer for 20-25 minutes.
Puree soup using a stick blender, until smooth. Optional step: Send portions of soup through a fine mesh strainer, into a bowl, using a spatula to assist. Pour soup back into the pot. Stir in half and half or cream. Taste and adjust seasoning, if necessary.
In a large bowl, whisk together olive oil, garlic powder and salt. Place cubed bread into the bowl and toss to combine. Spread bread cubes out onto a large baking sheet. Bake for 8-9 minutes, until crispy.
Sprinkle cheese on croutons and bake for an additional 3 minutes, until cheese is melted and starting to brown. Serve as a garnish for tomato soup.

Nutrition

Serving Size: ⅛ of recipe
Calories: 396
Sugar: 10g
Sodium: 635mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 11g
Cholesterol: 3mg

Keywords: basil pesto, creamy, mozzarella cheese, easy, tomato paste, canned tomatoes, healthy, homemade croutons