Easy Cheddar Filled Roasted Tomato Soup. An easy recipe for those cold nights or days. Garlic, onion included and all blended in the soup.
Easy Cheddar Filled Roasted Tomato Soup.
A very easy soup to roast with garlic, onion and thyme. Makes everything so much tastier. Roast the cut tomatoes till skin needs to peel off. This is all then placed in a pot with thyme taken out. Blended and a broth added. Then simmered until smooth. Afterwards the tasty grated cheddar cheese in added and whisked till smooth. Then decorated in a bowl with some more cheese in middle and sprig of thyme. So amazingly warming for those cold days and nights.
How To
Below are the cut tomatoes and onion and garlic cloves with for sprigs of thyme. Sprinkled with salt and pepper. Placed on a lipped tray with a little olive oil and roasted.
Once the roasting is complete then take the skins off the tomatoes and remove the thyme. Place in a pot add the chicken broth and blend well. Adding the remainder of salt and balsamic vinegar.
Blend with an immersion blender, or if you only have a normal blender that will do. The soup must be smooth. Simmer over medium heat for at least 10 minutes.
Add the grated cheddar cheese and mix until the cheese has melted.
Serve in a bowl with a little grated cheddar cheese in the middle and a sprig of thyme. For a side have some toasted bread.
Get some cheese recipe ideas —–> 26 Heavenly Cheese Recipes
Sharing a few more soup recipe ideas —–> 15 Easy Soup Recipes
The recipe.
PrintEasy Cheddar Filled Roasted Tomato Soup
Easy Cheddar Filled Roasted Tomato Soup. An easy recipe for those cold nights or days. Garlic, onion included and all blended in the soup.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
Ingredients
3 large 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
Make more roasted soups here in oven baking recipes.
Another soup to make is this stove top no bake one.
enjoy
Leave a Reply