Roasted Tomato Cheddar Soup Recipes

ROASTED TOMATO SOUP WITH CHEDDAR CHEESE

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.

SPICY TOMATO AND CHEDDAR SOUP

Steps:

• Preheat the broiler. Line a sheet pan with foil.
• Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
• Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
• Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
• Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
• Preheat the oven to 375 degrees F.
• Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

ROASTED TOMATO-CHEDDAR SOUP RECIPE

Steps:

• Preheat oven to 425. 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 backing 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 and pepper.