Easy Cheddar Filled Roasted Tomato Soup

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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


  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


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