Roasted Tomato Soup with Cheddar Cheese
This recipe transforms ripe plum tomatoes, aromatic onion, and garlic into a deeply flavorful soup. Roasted with thyme and olive oil, then simmered with chicken broth and balsamic vinegar, the vegetables are blended until smooth. The soup is finished with sharp Cheddar cheese, creating a comforting and rich dish, perfectly garnished with fresh chives.
Equipment
- 1 Large Baking Sheet For roasting vegetables evenly, ensure it's not overcrowded.
- 1 Large Pot or Dutch Oven Suitable for simmering and blending the soup.
- 1 Immersion Blender Or a standard blender for achieving a smooth consistency.
- 1 Chef's knife For efficient preparation of tomatoes, onion, and garlic.
- 1 Cutting Board
Ingredients
Main
- 3 pounds plum tomatoes halved (about 14 or 15 medium tomatoes)
- 1 medium-size yellow onion quartered
- 6 large garlic cloves smashed
- 10 thyme sprigs
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper plus more for serving
- 1 tablespoon kosher salt divided
- 3 cups lower-sodium chicken broth
- 1 1/2 tablespoons balsamic vinegar
- 6 ounces sharp Cheddar cheese shredded (about 1 1/2 cups), plus more for serving
- Chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Halve the plum tomatoes, quarter the yellow onion, and smash the garlic cloves. Arrange them on the prepared baking sheet with the thyme sprigs.
- Drizzle the vegetables with olive oil, sprinkle with 3/4 tablespoon of kosher salt and 1/4 teaspoon of black pepper, then toss to coat evenly.
- Roast for 30 to 35 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender and lightly browned.
- Transfer the roasted vegetables and any accumulated juices from the baking sheet to a large pot or Dutch oven, removing the woody thyme stems.
- Add the lower-sodium chicken broth and balsamic vinegar to the pot, along with the remaining 1/4 tablespoon of kosher salt.
- Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 10 minutes to allow the flavors to meld.
- Using an immersion blender, carefully blend the soup in the pot until smooth. Alternatively, transfer in batches to a standard blender and blend until smooth, then return to the pot.
- Stir in the shredded sharp Cheddar cheese until it is completely melted and incorporated into the soup.
- Ladle the hot soup into bowls, garnish with additional shredded Cheddar cheese, fresh chopped chives, and a grind of black pepper, then serve immediately.
Notes
Achieve maximum flavor by not overcrowding the baking sheet during roasting; this allows for proper caramelization rather than steaming. Use ripe, firm plum tomatoes for the best balance of sweetness and acidity. For a richer, deeper flavor, consider using fire-roasted tomatoes if fresh are not at their peak. When blending, pulse the soup rather than running the blender continuously to prevent over-aerating and creating an undesirable foamy texture. Incorporate the shredded Cheddar cheese off the heat, stirring until just melted, to prevent it from separating and becoming oily. Adjust salt, pepper, and balsamic vinegar at the end to perfect the flavor profile.