Roasted Tomato and Cheddar Soup in a round white bowl on a round white plate next to another bowl of soup and toasted bread on a bamboo board all on a white wooden surface (with logo overlay)

Roasted Tomato and Cheddar Soup

Take a few minutes to roast your own tomatoes before blending them with other ingredients to make roasted tomato and cheddar soup.

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Roasting your own tomatoes is easier than you would think. It adds a lot of flavor to the tomatoes, and makes them easy to peel.

When I made this recipe, it was actually the first time I roasted potatoes. I’ve roasted other vegetables before, but not tomatoes. I’ve always cheated and bought peeled tomatoes in a can if I needed them.

But, we had some tomatoes in the refrigerator that were extras from another recipe. I don’t like wasting anything, especially food, so I needed to figure out what to do.

Since the weather is cooling off, it’s a great time to start making soup. So, I roasted the tomatoes, peeled them, and made them into a soup!

Step by Step

Preheat oven to 425F. Place tomatoes, cut side down, on a rimmed baking sheet. Add onion, garlic, thyme, olive oil, pepper, and 1/2 tbsp of salt to the baking sheet.

Tomatoes, onion, and garlic drizzled with oil and seasoned with sprigs of thyme on a rimmed baking sheet on a wooden surface

Bake about 25-30 minutes, until the tomato skins begin to blister.

Roasted tomatoes, onion, and garlic on a baking sheet on a wooden surface

Peel and discard tomato skins and discard the thyme sprigs. Transfer tomatoes, onions, and garlic to a stockpot.

Peeled roasted tomatoes and onions in a large stockpot on a wooden surface

Add the chicken broth, balsamic vinegar, and remaining salt.

Peeled roasted tomatoes and onions covered with chicken broth in a large stockpot on a wooden surface

Process the mixture with an immersion blender until smooth. Bring to a simmer over medium heat and simmer for 10 minutes.

Soup simmering in a large stockpot on a wooden surface

Remove from the heat and stir in the shredded cheese until melted and smooth. Spoon the soup into serving bowls and top with any additional cheese and dried thyme.

Roasted Tomato and Cheddar Soup in a round white bowl on a round white plate next to another bowl of soup and toasted bread on a bamboo board all on a white wooden surface

Leftovers

Cool any leftover roasted tomato and cheddar soup to room temperature. Store in a container in the refrigerator for up to 3-5 days. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.

Recipe

Originally Published On: November 9, 2020

Roasted Tomato and Cheddar Soup in a round white bowl on a round white plate next to another bowl of soup and toasted bread on a bamboo board all on a white wooden surface

Roasted Tomato and Cheddar Soup

Take a few minutes to roast your own tomatoes before blending them with other ingredients to make roasted tomato and cheddar soup.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
cheddar cheese
|
roasted tomatoes
|
soup
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Keto
|
Nut-Free
Servings: 2 cups

Ingredients

  • 3 tomatoes (halved)
  • 1/2 yellow onion (quartered)
  • 3 cloves garlic (smashed)
  • 5 sprigs thyme
  • 1 tbsp olive oil
  • 1/8 tsp pepper
  • 1/2 tbsp salt
  • 1 1/2 cups chicken broth
  • 3/4 tbsp balsamic vinegar
  • 6 oz cheddar cheese (shredded)

Instructions

  • Preheat oven to 425F
  • Place tomatoes, cut side down, on a rimmed baking sheet
  • Add onion, garlic, thyme, olive oil, pepper, and 1/2 tbsp of salt to the baking sheet
  • Bake about 25-30 minutes, until the tomato skins begin to blister
  • Peel and discard tomato skins and discard the thyme sprigs
  • Transfer tomatoes, onions, and garlic to a stockpot
  • Add the chicken broth, balsamic vinegar, and remaining salt
  • Process the mixture with an immersion blender until smooth
  • Bring to a simmer over medium heat and simmer for 10 minutes
  • Remove from the heat and stir in the shredded cheese until melted and smooth
  • Spoon the soup into serving bowls and top with any additional cheese and dried thyme

Notes

If you don’t have an immersion blender, transfer carefully to a regular blender
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Nutrition Facts
Roasted Tomato and Cheddar Soup
Amount Per Serving (0.5 cups)
Calories 236 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 45mg15%
Sodium 1465mg61%
Potassium 360mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 12g24%
Vitamin A 1254IU25%
Vitamin C 23mg28%
Calcium 333mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Roasted Tomato and Cheddar Soup”

  1. I love soups like this! I actually just made a list of a bunch of soup recipes to try this fall/winter so Ill add this to my list. We love tomato soup!

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