Roasted Tomato Soup With Broiled Cheddar Food

ROASTED TOMATO SOUP WITH CHEDDAR CHEESE

Roasted Tomato Soup with Cheddar Cheese image

This warm, roasted tomato soup is perfect for weeknights and weekends alike. Pair this soup with a grilled cheese sandwich, and you're all set. An immersion blender, one of our favorite kitchen gadgets, makes pureeing this rich and creamy soup a snap. If you don't have this kitchen tool, try this Southern Living Test Kitchen trick: simply transfer the hot soup in batches to a blender and process until smooth. Fill the blender no more than halfway so steam can escape.

Provided by Karen Schroeder-Rankin

Categories Soup

Time 55m

Yield Serves 6

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 425°F. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1⁄2 Tbsp. of the salt on a large rimmed baking sheet. Arrange tomatoes evenly, cut side down, on baking sheet. Bake in preheated oven until tomato skins begin to blister, 25 to 30 minutes.
Peel and discard skins from cooked tomatoes; discard thyme from baking sheet. Transfer peeled tomatoes, onion, garlic, and any accumulated juices from baking sheet to a Dutch oven. Add broth, vinegar, and remaining 1⁄2 Tbsp. salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium; simmer 10 minutes.
Remove from heat; stir in cheese until melted and smooth. (If soup is not completely smooth, process once more with immersion blender.) Spoon soup evenly into 6 bowls; sprinkle with additional cheese, pepper, and chives.

TOMATO-CHEDDAR SOUP

Tomato-Cheddar Soup image

This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons pure olive oil
1 cup sweet onion, diced
1 garlic clove, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 cups chicken broth, 30% less sodium
1 cna diced tomato (796ml)
1 teaspoon Worcestershire sauce
1 cup Canadian cheddar cheese, divided
fresh thyme leave

Steps:

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.

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