Soup season is just around the corner! ‘Tis the season for all things warm and cozy, and I’m here for it. There’s nothing better than making a big pot of soup at the beginning of the week and having delicious leftovers for the next few days. While I always love the classics like chicken pasta, minestrone, and creamy potatoes, I decided to add some variety for today’s recipe and boy, was it worth the risk? This hearty fire-roasted tomato soup has a rich, creamy flavor and is sure to become a new
favorite. The great thing about this recipe is that it uses canned goods and kitchen staples, so you can make it at home anytime can .Two cans of roasted tomatoes (with juice) are the star of the show, and then a few white beans and diced potatoes give the soup a heartier meal. A generous dollop of cream and a handful of Parmesan cheese round out the taste with a rich and creamy note.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 ½ cups chopped potatoes
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 ½ teaspoons Italian seasoning
- 2 teaspoons red pepper flakes
- 2 cans (14 oz) roasted tomatoes
- 2 cans (14 oz) white beans, drained
- 32 oz vegetable broth
- ¾ cup cream
- ½ cup cheese, grated Parmesan
In a large pot, heat the olive oil over medium heat and add the onion and potato add. Cook for 3-4 minutes, then add the garlic and continue cooking until the potatoes are tender.
Add tomato paste, Italian seasoning, and red pepper flakes and cook, stirring frequently, for another 5 minutes.Add tomatoes with juice, beans and stock and reduce heat. Let simmer for 20 minutes.
Stir in the cream and Parmesan until well combined.
Garnish with additional red pepper flakes and serve with crusty bread.