Fire Roasted Tomato Soup

 This may be my new favorite soup.  It is delicious!  We ate it with fresh sourdough bread.  

Fire Roasted Tomato Soup

2 T. olive oil

1 onion, diced

3 cloves garlic, minced 

1 1/2 cups diced potatoes

Salt and pepper to taste

2 T. tomato paste

2 1/2 tsp. Italian seasoning

1/2 - 2 tsp. red pepper flakes (according to taste)

2- 14 oz. cans fire roasted tomatoes 

2 -14 oz. cans white beans, drained

1 quart vegetable or chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

In a large Dutch oven, heat oil and add the onion and potato.  Cook for 3-4 minutes (Stir constantly so the potatoes don't stick to the pan), then add the garlic and cook until the potatoes are tender.  Add the tomato paste and seasonings cook another five minutes, stirring often.  Add the tomatoes, beans and broth and simmer for 20 minutes.  Stir in the cream and Parmesan. Serve with crusty bread.