Once the soup is all pureed, push it through a sieve. I use a chinois like this, Stainless Steel China Cap Chinois Fine Strainer: 12-inch
but you can use any kind of strainer. The point is that you want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. I lost about 2 cups of “solids”, mostly skin and seeds, during the straining process.