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Fire-Roasted Tomatoes & White Bean Soup Hori-1

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.

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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.

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Serve this soup up with some toasted bread and a big salad for a delicious winter meal. What’s more comforting than a dish that will warm you up from the inside out this time of year?! If you’re looking for a great new soup recipe I cannot recommend this one enough. Give it a try and your family is sure to love it!

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Yield(s): Serves 8

35m prep time

4.5
Rated 4.5 out of 5
Rated by 164 reviewers
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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
Preparation
  1. In a large dutch oven, heat olive oil over medium heat and add onion and potato. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
  2. Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often.
  3. Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes.
  4. Stir in heavy cream and parmesan until fully combined.
  5. Garnish with additional red pepper flakes and serve with crusty bread.

Recipe adapted from Howsweeteats.com