Roasted Tomato and Cheddar Soup. A wonderful and tasty warming tomato and onion and garlic roasted tomato and cheddar soup.
Roasted Tomato and Cheddar Soup
An amazing tomato and onion and garlic roasted veggies to make for a soup. Winter days and evenings are only enjoyable when you make this warming tomato soup for supper. Very easy and enjoyable to eat.
How To.
This recipe requires you to roast the tomatoes and garlic cloves and onions.
When the tomatoes are roasted and skin is removed, place all the ingredients in a pot to cook further. Remove thyme and add the chicken broth.(its easier to remove the skins once roasted)
Once the chicken broth and balsamic vinegar is added you would then use an immersion blender to bring the ingredients to a liquid. Or you can use a normal blender.
This soup is brought to a simmer and then simmered for 10 more minutes.
Removed from the heat, when done. Adding some grated cheddar cheese and stirring until the soup is smooth and the cheese has melted.
Served with some extra cheddar cheese in the middle of the bowl. Thyme as well. Decoration and taste purposes.
An amazing warming tomato and cheddar cheese soup.
Enjoy.
Get some other ideas with these recipes.—–> 15 Tasty Healthy Tomatoes Recipes
Get more soup recipe ideas —–> 15 Easy Vegetable Soup Recipes
Roasted Tomato and Cheddar Soup
4
servings10
minutes40
minutes50
minutesRoasted Tomato and Cheddar Soup. A wonderful and tasty warming tomato and onion and garlic roasted tomato and cheddar soup, for those winter days.
Ingredients
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 vinnegar
6 oz of cheddar cheese grated.
Directions
- 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.
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