Hearty Fire-Roasted Tomato Soup
Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 ½ cups sliced baby potatoes
Salt and pepper to taste
2 tbsp tomato paste
2 ½ tsp Italian seasoning
3-4 leaves fresh basil
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
For grilled cheese:
2 slices sourdough bread
¼ cup shredded cheddar cheese
2 tbsp grated parmesan cheese
2 tbsp butter
Directions
- In a large dutch oven, heat olive oil over medium heat and add onion and potatoes. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
- Add tomato paste, Italian seasoning and salt and pepper. Continue cooking for another 5 minutes, stirring often.
- Pour in tomatoes with juices, beans and broth, and bring heat down to low. Simmer for 20 minutes.
- Meanwhile, prepare the grilled cheese by filling sourdough slices with cheeses and buttering both sides of the bread.
- Heat a cast iron skillet on medium. Add remaining butter and toast grilled cheese until golden brown, about 4 minutes. Flip and repeat. Once ready, set aside.
- Once simmered, stir in heavy cream and parmesan until fully combined.
- Serve into bowls. Garnish with fresh basil and serve with toasted bread.
© Florida City Gas. All rights reserved.
© Florida City Gas. All rights reserved.
