About
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 soften slightly, 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.
