Hearty Fire Roasted Tomato Soup

There’s nothing better than having a big bowl of soup on a cold night. This hearty fire roasted tomato soup is made with onions, garlic and potatoes. Canned tomatoes, white beans and broth are added next. Finish it off with some cream and parmesan and you’ll have a delicious dinner ready in about 45 minutes.

This recipe uses many pantry staples that you most likely already have. No roasting tomatoes or waiting around all day for your soup to cook. With the addition of potatoes and white beans this can easily be a dinner meal. Pair it with some bread for dipping.

Why You Will Love This Recipe

Fire roasted tomatoes have that smoky taste to them and when paired with cream they mellow out but still have that tomato taste to them. You will definitely taste the potato and white beans as well. Add some Italian seasoning and red pepper flakes for that perfect soup taste. Feel free to use more or less red pepper flakes depending on your families preference.

Another reason I love this soup is because it’s a one pot meal. When you are coming home from a long day you don’t want to be cleaning lots of pots and pans. This recipe uses one dutch oven from start to finish. While your soup is simmering you can go chop up some bread or get some dishes done.

Ingredients

Olive oil, yellow onion, garlic, potatoes, tomato paste, fire roasted tomatoes, white beans, vegetable broth, heavy cream and parmesan cheese.

Fire Roasted Tomatoes

Using two cans of fire roasted tomatoes will give your soup a smoky taste. Be sure to drain the juice and add to your soup as well. You can use regular diced tomatoes but it won’t have that roasted taste to it.

White Beans

Adding white beans will make your soup heartier and add a bit of creaminess to the broth. Make sure to drain your white beans before adding to your soup. Cannellini beans, great northern beans or navy beans work great for this recipe. Chickpeas would work as well just know that they will have a firmer texture.

Diced Potatoes

Potatoes will thicken your soup as they cook down and release their starches. Make sure your potatoes are cut small and even. I like using yukon gold potatoes but you can use any variety that you prefer.

Directions

Follow these directions to make your soup.

Cook Your Vegetables

In a large dutch oven heat olive oil on medium heat. Add onion and potatoes and allow to cook for 3-4 minutes. Then add your minced garlic.

Add Your Seasonings

Allow to cook until your potatoes are fork tender and your garlic is fragrant. Add tomato paste, Italian seasoning and red pepper flakes. Allow to cook for another 5 minutes stirring often.

Add Remaining Ingredients

Add fire roasted tomatoes with juice, white beans and vegetable broth. Stir well and bring to a simmer.

Let Your Soup Simmer

Once your soup reaches a simmer turn your heat to low. Allow to cook uncovered for about 20 minutes or until potatoes are fork tender.

Serve and Enjoy!

Remove from heat and stir in heavy cream and parmesan cheese. Serve with some crusty bread and enjoy!

Tips

• Make sure your soup is off of heat when adding your heavy cream and parmesan cheese. You don’t want your soup to boil as this can cause your cheese to clump.
• If your potatoes need more time while sauteing you can add a splash of water to your pot and cover for a few minutes. Just be sure your potatoes are cut small and even.
• I use 2 teaspoons of red pepper flakes which gives this soup a nice kick. Feel free to use less if your family doesn’t like spicy or if you are cooking for kids.

Store & Reheat

• Store in an airtight container in the refrigerator for up to 4 days.
• You can freeze this soup for up to 3 months. Keep in mind your potatoes may get a little more mushy and your cream may separate a bit.
• Reheat in a saucepan on medium low heat. Stir often and do not let your soup boil.

What To Serve With This Recipe

• Some crusty bread or grilled cheese to dip your soup in.
• Side salad.
• Top your soup with some additional parmesan cheese and basil.
• Garlic croutons.

FAQs

Can I puree this soup?

Yes! Just use an immersion blender to puree your soup before adding the heavy cream and parmesan cheese. Blend until desired consistency.

Why did my cheese clump?

Your soup may have been too hot when you added your cheese. Or your parmesan cheese could have had some additives that prevented it from melting properly. Always remove your soup from heat and add your parmesan cheese little by little.