Hearty Fire Roasted Tomato Soup

It’s soup season again! I am loving everything warm and comforting this time of year. Nothing is better than preparing a large pot of soup at the beginning of the week and enjoying delectable leftovers for several days. Even though I’ve always loved comfort food favorites like minestrone, creamy potatoes, and chicken noodle soup, I took a chance with today’s meal, and boy, was it worth it. With its rich, creamy flavor, this hearty fire-roasted tomato soup is sure to become a new favorite.

INGREDIENTS FOR Hearty Fire Roasted Tomato Soup

1. Two tsp olive oil
2. One chopped yellow onion and three minced garlic cloves
3. 1/2 cup finely chopped potatoes
4. To taste, add salt and pepper.
5. TWO TABLEspoONS tomato paste
6. Two and a half tsp Italian seasoning
7. A couple of tsp of red pepper flakes
8. Two cans of fire-roasted tomatoes, 14 oz.
9. Two 14-oz cans of drained white beans
10. ¾ cup heavy cream and 32 ounces of vegetable broth
11. Grated ½ cup of parmesan cheese

PROCEDURE For Hearty Fire Roasted Tomato Soup

• Add the potato and onion to a large Dutch oven with the olive oil heated to a medium temperature. Add the garlic and simmer for an additional three to four minutes, or until the potatoes are cooked.
• Red pepper flakes, tomato paste, and Italian seasoning should all be added. Cook for a further five minutes, stirring frequently.
• Reduce the heat and add the beans, broth, and tomatoes with their juices. Allow to simmer for twenty minutes.
• Add heavy cream and parmesan cheese, stirring until well blended.
• Serve with crusty bread and garnish with more red pepper flakes.