Hearty Fire Roasted Tomato Soup
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 ½ cups sliced baby potatoes Salt and pepper to taste 2 tablespoons tomato paste
2 ½ teaspoons 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
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 potato. 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 your 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 your grilled cheese until golden brown, about four minutes. Flip and repeat. Once ready, set aside.
- Once simmered, Stir in heavy cream and parmesan until fully combined.
- Serve into bowls. Garnish with additional fresh basil and serve with toasted bread.
