Take a few minutes to roast your own tomatoes before blending them with other ingredients to make roasted tomato and cheddar soup.
Jump to RecipeRoasting 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.
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.
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
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)
Recommended Equipment
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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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!
The roasted tomatoes definitely give it a lot of flavor. I hope your family enjoys it!
My family is on a soup spree because the kids are loving soups. This roasted tomato and cheddar soup sounds so good, I can’t wait to try it for everyone!
Perfect, I hope your family enjoys it!
Taking the steps to roast the tomatoes makes all the difference in this delicious soup.
It definitely does. It may take a few extra minutes, but so worth it.
I love that this soup is made with fresh tomatoes – planning to make it this weekend!
We love using fresh foods whenever we can 🙂
Tomato and cheddar is such an awesome combo! This soup is the perfect way to use up those tomatoes in my garden!
I agree! It works so well together. We love using fresh food straight from the garden 🙂
This soup looks amazing and so delicious! I love using fresh ingredients for soups, so delicious roasted and adds more flavor! Can’t wait to try this soup soon!
I agree, having fresh ingredients is the best!
I love finding new recipes. Thanks for sharing this. It is perfect for the cold season
this looks sooo delicious. I cant wait to try it!
Adding this to our meal plan for next week. This is one of the reasons I love Fall. So many delicious soups to try! Yummy.
This soup is so easy and delicious. I will be making this for everyone.
Wow! This looks delicious and easy to make. Very timely since we just harvested some fresh tomatoes. Thank you for sharing the recipe. Can’t wait to try them.
This soup looks delicious. Do you think I can use cherry tomatoes for this recipe? I have a ton that I got on sale that I need to use.
Roasted tomato really elevates the flavor of anything. I have to admit I have never had a cheddar soup other than cheese soup once when I was younger.
It seems easy to make this recipe because of the step by step directions. I bet the taste is really good. Yummy!
I love tomato soup but never tried making my own. It looks so easy and I see how much more flavor roasting would give the tomatoes.
Seemed like a good soup to try for the cold days.
Thanks for the recipe! I may try making it one day.
Hhhhmmmmm….this is a very soup to me! I love the imagery I have of it and would like to try making it for myself. Thanks for sharing about it.
This looks so yummy! And your roasted veggies look good before you even make them into soup! Love roasting it really brings out the flavor. Saving this for a cold winter night- it will be perfect for an easy supper to keep me warm