4tablespoonsextra virgin olive oil+ extra for roasting tomatoes
1splashred wine vinegar
Kosher salt and freshly cracked black pepperto taste
1parmesan cheese rindapproximately 3-inches by 2-inches (optional) (see notes)
basilfresh, chopped, for serving
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.
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.
Blend 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.
Serving The Soup
Serve with crusty bread and fresh basil.
The rind does not make the dish taste cheesy, but rather it adds a rich and savory character to a dish. Learn more [HERE]
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