Easy 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
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking roasts
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