Hearty Fire Roasted Tomato Soup

Hearty Fire Roasted Tomato Soup

Hearty Fire Roasted Tomato Soup. ‘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?

INGREDIENTS

o 2 tablespoons olive oil

o 1 yellow onion, chopped

o 3 cloves of garlic, chopped

o 1 ½ cups chopped potatoes

o Salt and pepper to taste

o 2 tablespoons tomato paste

o 2 ½ teaspoons Italian seasoning

or 2 teaspoons red pepper flakes

or 2 cans (14 oz) roasted tomatoes

or 2 cans (14 oz) white beans, drained

or 32 oz vegetable broth

or ¾ cup heavy cream

or ½ cup grated Parmesan

For making a savory, over the fire roasted tomato soup

1.In a large pot, heat the olive oil over medium heat and add the onion and potato. Cook for 3-4 minutes, then

add the garlic and continue cooking until the potatoes are tender.

2. Add tomato paste, Italian seasoning, and red pepper flakes and cook, stirring frequently, for another 5 minutes.

3.Add tomatoes with juice, beans and stock and reduce heat. Let simmer for 20 minutes.

4. Add cream and parmesan until well mixed.

5.Garnish with additional red pepper flakes and serve with crusty bread.

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