Soup season is upon us! 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. This Hearty Fire Roasted Tomato Soup is packed with rich and creamy flavor and bound to become a new favorite
A great thing about this recipe is that it utilizes canned goods and kitchen staples so you can whip it up anytime. Two cans of fire roasted tomatoes (with juices) are the star of the show and then some white beans and diced potato bulk up the soup for an extra hearty meal. A generous splash of cream and a handful of parmesan cheese round out the flavor with a rich and creamy touch.
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
