Roasted Tomato Soup {A Meatless Monday Recipe

The next time I make this roasted tomato soup I am going to make a quadruple batch just so I can freeze it in batches to have on hand. It’s so good I could eat it every day.

This roasted tomato soup is made with fresh plum tomatoes that are roasted before adding them to the soup to sweeten them up and bring out their flavor. The roasted tomatoes are combined in a pot with carrots and onions with vegetable broth to simmer before blending it into a silky smooth soup.

This soup is pretty simple to make and uses basic pantry items. I use whole milk which is kind of the middle of the road where added fat is concerned. It’s lighter than cream but heavier than skim milk. However, you could use any milk of your choice. Coconut milk or almond milk would make this vegetarian soup dairy-free and vegan.

This tomato soup recipe is the perfect comfort food for Meatless Monday. Let me show you how I made it…

Roast the Tomatoes:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. 

Quarter the tomatoes and toss them with the extra-virgin olive oil seasoned with Kosher salt, to taste. Spread the tomatoes out in a single layer on the prepared sheet pan.

Roast them in the oven until they have caramelized; 30 to 45 minutes.

The Roasted Tomato Soup:

Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat.

Add the onions, carrots, thyme and a pinch of salt. Cook until the onion is translucent and the carrots have softened; about 5 to 10 minutes.

Next, stir in the vinegar and cook for one more minute, stirring constantly. The vinegar will brighten up the flavor.

Turn the heat down to low and stir the flour into the vegetables. This will cook the raw taste out of the flour.

Now, add in the tomato paste and cook for about 3 to 5 minutes. You want to brown the paste to give the soup a richer flavor.

Slowly pour in the vegetable broth while stirring constantly to avoid any lumps from forming. Carefully, add the tomatoes into the stock, along with the bay leaf, and cheese rind.

The rind does not make the dish taste cheesy, but rather it adds a rich and savory character to a dish. Learn more [HERE]

Turn the heat up to medium-high and bring the soup to a boil, stirring constantly. Then reduce the heat and allow the soup to simmer for 30 minutes, stirring occasionally.

Make sure to keep an eye on the cheese rind. It may try to stick to the bottom of the pot. Just make sure it moves around when you stir the soup.

Remove the pot of soup from the heat. Make sure you remove the bay leaf and cheese rind before blending!

Puree the soup using an immersion blender, until the soup is your desired consistency.

Alternatively, you can use a standard blender. Just allow the soup to cool slightly before blending. Add about ⅓ of the soup at a time to avoid burns! Return the soup to the pot if using a standard blender.

Place a sieve over a large bowl and ladle the soup into the sieve. It may seem like the soup is too thick to go through the sieve. Use a spoon to force the soup through the sieve and keep stirring until all of the soup goes into the bowl below. This will take out all the weird awkward bits out of the soup and leave you with a bowl of creamy tomato soup.

Stir in the milk and season with salt and freshly cracked black pepper, to taste.

Serve with crusty bread and fresh basil.

This was some really good Mata Soup!

If you try this soup you’ll never want to buy canned soup again. I don’t say that loosely, because I’ve always been a fan of the canned stuff until I really started eating clean and paying attention to ingredients.

It’s guaranteed to be good to the last drop!