Creamy Roasted Tomato Soup

A while back, I mentioned that one of the main reasons I so badly desire to roast tomatoes every year was to make a certain soup.  THIS is that soup.

I have a number of these little bags in the freezer.

Creamy Roasted Tomato Soup
Recipe adapted from Rachael Ray

4 cups milk
2 (14oz) cans diced tomatoes, drained
1 quart-sized freezer bag roasted tomatoes (about 15 plum tomatoes)
2 rounded tbsp tomato paste
1 medium onion, chopped
Salt and pepper
1 tsp sugar
4 tbsp all-purpose flour
2 tbsp butter, cut into pieces
1-2 small to medium carrots, coarsely chopped (or handful of baby carrots)
  
1.  Heat milk gently over moderate heat in a medium pot. 

Getting ready to warm up!

2.  Combine all other ingredients into a food processor and grind until smooth. 

EVERYTHING goes into the blender.

3.  Whisk tomato mixture into hot milk, reduce heat and simmer 15 minutes. 

Omg this soup is so gooooooooood....

Did you pick up on what I love most about this soup?  "Simmer 15 minutes."  15 minutes?!?!?!?!!!  That means this soup comes together, totally, in about 20-25 minutes.  SWEEEEEEEET!!!  I have been known, on more than one occasion, to make this after a super long work day.  It is so incredibly awesome that I could have a big pot of good, homemade soup ready in so little time.  I will say though, that just like with all other soups the longer this simmers, the better it tastes.  So if you have more time, let it simmer closer to 30 minutes.

Oh, and the best way to eat this soup?  With grilled cheese sandwiches.  Of course using buttery crackers and thick pieces of cheddar make for an awesome stand-in if fresh grilled cheese sandwiches aren't an option.