Hearty Fire Roasted Tomato Soup. It’s the time of year for all things warm and cozy, and I am here for it. There’s nothing better than making a big pot of soup early in the week and having delicious leftovers for the next few days. While I always love the classics like chicken noodle, minestrone, and creamy potato, I decided to mix things up for today’s recipe, and boy, was it a risk worth taking.
INGREDIENTS
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups diced potatoes
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 ½ teaspoons Italian seasoning
- 2 teaspoons red pepper flakes
- 2 (14 oz) cans fire roasted tomatoes
- 2 (14 oz) cans white beans, drained
- 32 oz vegetable broth
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
How To Make Hearty Fire Roasted Tomato Soup
- In a large dutch oven, heat olive oil over medium heat and add onion and potato. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
- Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often.
- Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes.
- Stir in heavy cream and parmesan until fully combined.
- Garnish with additional red pepper flakes and serve with crusty bread.