“My husband rarely likes soup, but THIS he ate bowl after bowl of! Definitely a keeper.”
Warm up with this incredibly flavorful and comforting Hearty Fire Roasted Tomato Soup. The depth of flavor from the fire-roasted tomatoes, combined with creamy textures and a hint of spice, makes this a perfect meal for chilly evenings.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 |
| Garlic, minced | 3 cloves |
| Potatoes, diced | 1 ½ cups |
| Salt and pepper | To taste |
| Tomato paste | 2 tablespoons |
| Italian seasoning | 2 ½ teaspoons |
| Red pepper flakes | 2 teaspoons |
| Fire roasted tomatoes (14 oz cans) | 2 |
| White beans, drained (14 oz cans) | 2 |
| Vegetable broth | 32 oz |
| Heavy cream | ¾ cup |
| Parmesan cheese, grated | ½ cup |
Instructions:
- Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and potatoes. Cook for 3-4 minutes, then add the minced garlic. Continue cooking until the potatoes are tender.
- Add Flavor: Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, stirring frequently, to allow the flavors to bloom.
- Simmer: Pour in the fire-roasted tomatoes (with their juices), drained white beans, and vegetable broth. Reduce the heat to low and simmer for 20 minutes.
- Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until fully combined and the soup is creamy.
- Serve: Garnish with additional red pepper flakes, if desired, and serve hot with crusty bread.
