Roasted Tomato Soup with Cheddar Cheese

Name: Roasted Tomato Soup with Cheddar Cheese
Total time: 55 min
Ingredients: 3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes); 1 medium-size yellow onion, quartered; 6 large garlic cloves, smashed; 10 thyme 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

5.0

(2)

1 Review

Our roasted tomato soup might be the best homemade soup you'll try all winter. Pair with a grilled cheese sandwich, and you're sure to leave lunch smiling.

By

Karen Schroeder-Rankin

Published on December 13, 2018

Active Time:

10 mins

Total Time:

55 mins

Yield:

6 serves

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.

Roasted Tomato Soup with Cheddar Cheese — Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos

Ingredients

3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes)
1 medium-size yellow onion, quartered
6 large garlic cloves, smashed
10 thyme 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

Directions

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.