Robust Fire-Roasted Tomato Soup

INGREDIENTS:

• 2 tablespoons Extra Virgin Olive Oil
• 1 Yellow Onion, finely diced
• 3 Garlic Cloves, minced
• 1 ½ cups Potatoes, diced
• Sea Salt and Freshly Ground Pepper, to taste
• 2 tablespoons Tomato Paste
• 2 ½ teaspoons Italian Herb Blend
• 2 teaspoons Crushed 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 Finely Grated Parmesan Cheese

PREPARATION:

1. In a sizable Dutch oven, heat the olive oil over medium heat. Introduce the diced onion and potatoes, cooking for 3-4 minutes. Add the minced garlic and continue sautéing until the potatoes achieve a tender consistency.
2. Incorporate the tomato paste, Italian herb blend, and red pepper flakes into the pot. Continue cooking for an additional 5 minutes, stirring frequently.
3. Pour in the fire-roasted tomatoes along with their juices, the drained white beans, and vegetable broth. Reduce heat to low and allow the mixture to simmer for 20 minutes.
4. Stir in the heavy cream and grated Parmesan cheese until fully integrated.
5. Garnish with extra red pepper flakes and serve alongside crusty bread for a comforting meal.