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.

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.

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

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

5 from 12 votes

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

• Baking Sheet
• Stockpot
• Immersion Blender

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.

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.

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