This soup combines smoky, spicy, creamy, and savory flavors in one bowl. I like how the fire-roasted tomatoes add a deep, roasted taste that sets it apart from regular tomato soup. The beans and potatoes make it hearty enough to be a full meal, and the heavy cream and parmesan bring it all together with a smooth, velvety texture. It’s easy to prepare in just one pot and makes enough to feed a crowd or store for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 ½ cups diced potatoes
Salt and pepper, to taste
2 tablespoons tomato paste
2 ½ teaspoons Italian seasoning
2 teaspoons red pepper flakes
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
Directions
In a large Dutch oven or soup pot, I heat the olive oil over medium heat.
I add the diced onion and potatoes and cook for 3–4 minutes, stirring occasionally.
I add the minced garlic and continue cooking until the potatoes begin to soften.
I stir in the tomato paste, Italian seasoning, and red pepper flakes, letting everything cook together for another 5 minutes to deepen the flavor.
I pour in the fire roasted tomatoes (with their juices), the drained white beans, and the vegetable broth.
I bring the heat down to low and let the soup simmer gently for 20 minutes.
Once everything is tender and well blended, I stir in the heavy cream and grated parmesan cheese until the soup is smooth and creamy.
I taste and adjust with salt and pepper if needed, then ladle the soup into bowls.
I like to garnish with a sprinkle of extra red pepper flakes and serve it with warm, crusty bread.
Servings and timing
This recipe makes 8 servings—perfect for feeding a family or saving some for leftovers.
Prep time: 35 minutes
Cook time: About 25 minutes
Total time: Around 1 hour
Variations
When I want to switch things up, I sometimes blend half the soup with an immersion blender for a thicker, creamier texture while keeping some beans and potatoes whole. I’ve also added fresh spinach or kale during the last 5 minutes of cooking for extra greens. If I want to make it vegan, I skip the cream and parmesan and use a splash of coconut milk or cashew cream instead.
Storage/reheating
Leftovers keep well in the fridge for up to 4 days. I store the soup in airtight containers and reheat it gently on the stove or in the microwave. It also freezes well—just leave out the cream and cheese if freezing, then stir them in after reheating for the best texture.
FAQs
Can I use a different type of bean?
Yes! I’ve made this with cannellini, navy, and great northern beans. Any mild white bean works well in this recipe.
Is this soup spicy?
It has a little heat from the red pepper flakes, but I can easily adjust that to taste. I reduce it for a milder version or add more for a kick.
Can I make this soup dairy-free?
Absolutely. I substitute the cream with coconut milk or a plant-based creamer, and I skip the parmesan or use a dairy-free alternative.
What’s the best bread to serve with this soup?
I usually go for a crusty sourdough or a warm baguette. Garlic bread or grilled cheese also pair beautifully with this soup.
Can I blend this soup?
Yes! For a smoother consistency, I blend all or part of the soup using an immersion blender or a regular blender. Just be careful when blending hot liquids.
Conclusion
This Hearty Fire Roasted Tomato Soup is everything I want in a comforting, filling bowl—smoky, creamy, and full of flavor. It’s simple enough for a weeknight dinner but delicious enough to serve guests. Whether I enjoy it with bread, salad, or on its own, it’s one of those soups I find myself making again and again.
Sauté Veggies:
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion and potatoes. Cook for 3–4 minutes, stirring occasionally.
Add minced garlic and cook for another 1–2 minutes, until fragrant and potatoes start to soften.
Build Flavor:
Stir in tomato paste, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, stirring frequently.
Simmer the Soup:
Add fire-roasted tomatoes (with juices), drained white beans, and vegetable broth. Stir to combine.
Reduce heat to low and let simmer uncovered for 20 minutes, until potatoes are tender and flavors meld.
Finish the Soup:
Stir in heavy cream and grated Parmesan. Mix until creamy and fully combined.
Taste and adjust seasoning with salt and pepper, if needed.
Serve:
Ladle into bowls and garnish with extra red pepper flakes, Parmesan, or fresh herbs.
Serve hot with crusty bread or grilled cheese for a hearty meal.
Notes
For a smoother texture, blend half the soup using an immersion blender before adding the cream.
Make it vegan by using coconut cream or a plant-based alternative and skipping the Parmesan or using vegan cheese.
Add fresh basil or spinach at the end for extra greens.
Great for meal prep — stores well in the fridge for up to 4 days.
