Roasted Tomato Soup with Cheddar Cheese

Active Time: :10 MinsTotal Time:55 Mins
Yield: :Serves 6

This warm, roasted tomato soup is perfect for weeknights and weekends alike. Pair this soup with a grilled cheese sandwich, and you’re all set. An immersion blender, one of our favorite kitchen gadgets, makes pureeing this rich and creamy soup a snap. If you don’t have this kitchen tool, try this Southern Living Test Kitchen trick: simply transfer the hot soup in batches to a blender and process until smooth. Fill the blender no more than halfway so steam can escape.


  • 3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes)
  • 1medium-size yellow onion, quartered
  • 6large garlic cloves, smashed
  • 10thyme sprigs
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper, plus more for serving
  • 1 tablespoon kosher salt, divided
  • 3 cups lower-sodium chicken broth
  • 1 1/2 tablespoons balsamic vinegar
  • 6 ounces sharp Cheddar cheese, shredded (about 1 1/2 cups), plus more for serving
  • Chopped fresh chives

How to Make It

Step 1

Preheat oven to 425°F. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1/2 Tbsp. of the salt on a large rimmed baking sheet. Arrange tomatoes evenly, cut side down, on baking sheet. Bake in preheated oven until tomato skins begin to blister, 25 to 30 minutes.

Step 2

Peel and discard skins from cooked tomatoes; discard thyme from baking sheet. Transfer peeled tomatoes, onion, garlic, and any accumulated juices from baking sheet to a Dutch oven. Add broth, vinegar, and remaining 1/2 Tbsp. salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium; simmer 10 minutes.

Step 3

Remove from heat; stir in cheese until melted and smooth. (If soup is not completely smooth, process once more with immersion blender.) Spoon soup evenly into 6 bowls; sprinkle with additional cheese, pepper, and chives.

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