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
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!