Fire-Roasted Tomato Soup Recipe
A hearty Fire-Roasted Tomato Soup Recipe made with smoky tomatoes, potatoes, beans, cream, and parmesan for a comforting, flavorful bowl.
8 Servings
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 cans 14 oz each fire-roasted tomatoes
- 2 cans 14 oz each white beans, drained
- 32 oz vegetable broth
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
Instructions
Prepare the base
- In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and potatoes. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and continue cooking until the potatoes are tender.
Incorporate flavor
- Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for an additional 5 minutes, stirring frequently, to allow the tomato paste to deepen in flavor.
Add main ingredients
- Pour in the fire-roasted tomatoes with their juices, the drained white beans, and vegetable broth. Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally.
Finish with cream and cheese
- Stir in the heavy cream and grated parmesan cheese. Mix until fully incorporated and smooth.
Serve
- Taste and adjust seasoning with salt and pepper as needed. Garnish with extra red pepper flakes or parmesan, if desired. Serve hot with crusty bread.
Notes
To make this Fire-Roasted Tomato Soup Recipe gluten-free:
- Ensure the vegetable broth is labeled gluten-free.
- Confirm that the tomato paste, seasoning blends, and fire-roasted tomatoes contain no gluten additives.
- Pair with gluten-free bread or crackers for serving.