Roasted Tomato and Cheddar Soup
Roasted Tomato and Cheddar Soup. A wonderful and tasty warming tomato and onion and garlic roasted tomato and cheddar soup, for those winter days.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 4 1x
- Category: Meals, supper or lunch, soup
- Method: Oven Baking
Ingredients
Scale
- 3 Large Tomatoes Halved
- 1/2 yellow onion Quartered
- 3 Garlic cloves crushed
- 5 Sprigs of thyme
- 1 Tblsp of olive oil
- 1/2 Tsp of pepper
- 1/2 Tsp of salt
- 1 1/2 Cups of chicken broth
- 3/4 Tblsp of balsamic vinegar
- 6 oz of cheddar cheese grated.
Instructions
- Preheat oven to 425 Deg. F (214 Deg.C)
- Place tomatoes cut side down on a rimmed baking sheet.
- Add onion, garlic, Thyme, olive oil, 1/2 of salt and pepper to the baking sheet.
- Bake for about 25 – 30 min. until the tomatoes start to shrivel and blister.
- Peel and discard the tomato skins and remove thyme sprig
- Transfer onion and tomato and garlic to stock pot.
- Add the chicken broth rest of the salt and add the balsamic vinegar.
- Process the mixture with an immersion blender until smooth
- Bring to simmer over medium heat and simmer for 10 minutes.
- Remove from heat and stir in the grated cheddar cheese until smooth and melted.
- Spoon the soup into bowls and top up with more grated cheddar cheese and dried thyme.
- If you do not have an immersion blender transfer the mixture to a normal blender.