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
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.
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.
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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