Roasted Tomato Soup with Smoked Mozzarella

I was craving tomato soup and a grilled cheese sandwich on my return from Europe. A nice bowl of creamy tomato soup with a grilled cheese is the quintessential comfort food duo, don’t you think?

In Italy, Russ and I ordered the most amazing roasted tomatoes so I decided to include some into my soup recipe. We also enjoyed smoked mozzarella in an out of this world risotto dish, so I thought I might add some creamy and smoky mozzarella cheese to my soup recipe as well. This recipe is certainly inspired from our trip to Italy but really is a favorite American comfort food.

I used both canned and fresh tomatoes in my soup.fresh tomatoes

I roasted a few tomatoes with thyme and garlic oil to infuse a lovely flavor into my soup.  You could definitely just roast these tomatoes for a wonderful side dish.tomatoes ready to roast I added a few carrots to my recipe to add some natural sweetness to the soup.

soup cooking

Since I purchased some delicious slow rise sourdough bread this week, we enjoyed the soup with a grilled cheese and tomato sandwich.  YUMMO!

roasted tomato soup and grilled cheese

The diced up smoked mozzarella pieces are hidden in the bowl of soup.  Like a special smoky creamy surprise.

Roasted Tomato Soup


  • Serves: 6
  • 4 medium tomatoes, quartered and de-seeded
  • 1 tablespoon plus 1 teaspoon garlic oil
  • 4-5 sprigs fresh thyme
  • 28 ounce can ground peeled tomatoes
  • 3 large carrots, peeled and chopped in thirds or 1 cup baby carrots
  • 3 cups low FODMAP chicken or vegetable broth
  • Small piece of smoked mozzarella cut into bite size pieces, optional


  1. Preheat oven to 400 degrees F.
  2. Add tomatoes to baking sheet and drizzle with 1 teaspoon garlic oil and thyme leaves.
  3. Roast tomatoes until lightly browned, about 20 minutes.
  4. In large saucepan or stock pot, add ground peeled tomatoes, carrots, 1 tablespoon garlic oil, and broth and simmer over medium heat to a light boil for 20 minutes or until carrots are fork tender.
  5. Remove tomato mixture from heat and allow to cool for about 1 hour.
  6. Add roasted tomatoes to tomato soup mixture and then blend in food processor or blender.
  7. Return soup to stock pot and simmer over medium low heat to warm up.
  8. Add small pieces of smoked mozzarella to soup and allow to slightly melt.
  9. Ladle soup into soup bowl and enjoy!