Samantha Nicole No need to make Fire-Roasted Soup over an actual open flame… although you would get points for style! Instead, this soup places fire-roasted tomatoes, with their toasty, vibrant flavor, front and center. The sweet goodness of tomatoes infuses the broth, as does the sharpness from parmesan, and just a touch of richness from some heavy cream. Hearty, wholesome, and warming, Fire-Roasted Soup will light a fire within you!
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14-ounce) can fire-roasted tomatoes
- 2 (14-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable stock or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- 1/2 cup parmesan cheese, finely grated
- 5 ounces fresh spinach
Optional, for serving:
- parmesan cheese, to taste, grated
- crushed red pepper flakes, to taste
- crusty bread, to taste
Directions
Step 1 –In a large pot over medium heat, add the olive oil.
Step 2 –Add the onions, the garlic, the salt, and the black pepper and cook, while stirring often, until the onions sslightly, about 5 minutes.
Step 3 –Add the tomato paste, the basil, the oregano, and the thyme and cook, while stirring often, until the tomato paste darkens in color, about 5 minutes.
Step 4 –Add the fire-roasted tomatoes and their juices, the beans, the stock, and the parmesan rind and bring the soup mixture to a boil.
Step 5 –Reduce the heat to a simmer and simmer, covering the pot halfway through, until the flavors meld together, about 20 minutes.
Step 6 –Remove the lid and add the heavy cream, stirring to combine.
Step 7 –Add 1/2 cup of the parmesan cheese and the spinach and stir to combine.
Step 8 –Cook, while stirring often, until the parmesan cheese melts and the spinach wilts, about 5-10 minutes.
Step 9 –Taste the soup for seasoning and add the salt and the pepper, as needed.
Step 10 –Remove and discard the parmesan rind.
Step 11 –Serve immediately with the remaining parmesan, the crushed red pepper flakes, and the crusty bread.
