Italian Roasted Tomato Beef Soup

A hearty cheesy soup made with fire roasted tomatoes, tender beef, and vegetables. A nutritious and super delicious soup. Perfect for dinner on a cold night.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Ashley


  • 8 cups beef broth
  • 1 can fire-roasted tomatoes
  • 2 leeks white part only
  • 3 cloves garlic
  • 3 medium carrots
  • 1 tbsp avocado oil
  • 1 tbsp dried oregano
  • 1/2 tsp dried basil
  • 1 Parmesan cheese rind** optional
  • salt and pepper to taste
  • 1 cup shredded oxtail meat


  1. Place a large pot on medium heat, and add the avocado oil. Once hot, add the leeks and the carrots. Cook until softened (about 7 minutes) stirring occasionally. 

  2. Add the garlic and cook for an additional 1-2 minutes. Add the roasted tomatoes, oregano, basil, beef broth, and parmesan cheese rind. Stir until everything is well combined. Place a lid on the pot and bring to a boil.

  3. Once the soup is boiling, turn to medium-low and simmer for 45 minutes. Stir every 10 minutes to ensure the rind doesn't stick to the bottom of the pot.

  4. Once the soup is done, remove the parmesan cheese rind, and toss it in the garbage. Give the soup one last stir, and serve!

Recipe Notes

The parmesan cheese rind is what gives this soup awesome flavour. Although I listed it as an optional ingredient, it is the most flavourful ingredient in the soup.