Roasted Tomato Soup with Broiled Cheddar

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There are a few precious weeks here when this soup is at its peak.  These weeks when the temperature is cool enough that I begin to think ‘mmmm soup’ but the tomatoes you can find are still flavorful and juicy and not the strip-mined hard things that take over the grocery store in winter.  These weeks are when this soup is amazing and really a must!

So… go and make it.  It is like a grilled cheese sandwich on top of a bowl of really good tomato soup. What is not to like?

Roasted Tomato Soup with Broiled Cheddar

From Smitten Kitchen

3 pounds plum tomatoes (I used whichever tomatoes looked best so a mixture of Roma and whatever “tomatoes on the vine” are.)

salt and pepper to taste

2 tbsp olive oil

2-4 garlic cloves, unpeeled

1 tsp chopped thyme (or 1/4 tsp dried)

1/4 tsp dried crushed red pepper

4 cups chicken stock

2-4 slices of sourdough or rye bread, toasted and lightly buttered on one side

1 tbsp grated raw onion

1 cup coarsely grated cheddar (or more to taste)

 

Preheat the oven to 400 degrees.

Slice all of the tomatoes lengthwise and place them on a baking sheet.  Sprinkle with salt and pepper then drizzle on the olive oil.  Wrap the garlic cloves in foil and place on the tray with the tomatoes.

Roast until tomatoes are tender and the garlic very tender, about 1 hour.  Cool slightly for ease of handling.

If you have an immersion blender transfer the tomatoes, garlic squeezed out of its wrapper, thyme, pepper, and chicken stock to a medium stock pot and blend away.  If you do not have an immersion blender then first blend the tomatoes and peeled garlic in a food processor before adding into a pot with the other ingredients.

Bring the soup to a boil before reducing heat and simmering, uncovered, for 25 minutes.

While the soup is cooking, preheat the oven to 350 degrees.

Depending on the size of your vessel gather 2-4 oven safe soup bowls, crocks, large mugs, etc.

Stir the grated onion into the soup and then pour into your bowls/crocks/whatever.

Float the toast slice(s) in each bowl, butter side up, and cover with a generous amount of cheddar cheese.

Bake the soups on a tray for 15-20 minutes until the cheese is bubbling and just brown at the edges.

Serve immediately.

 

Roasted Tomato Soup with Broiled Cheddar

3 pounds plum tomatoes

salt and pepper to taste

2 tbsp olive oil

2-4 garlic cloves, unpeeled

1 tsp chopped thyme (or 1/4 tsp dried)

1/4 tsp dried crushed red pepper

4 cups chicken stock

2-4 slices of sourdough or rye bread, toasted and lightly buttered on one side

1 tbsp grated raw onion

1 cup coarsely grated cheddar

 

Preheat the oven to 400 degrees.

Slice all of the tomatoes lengthwise and place them on a baking sheet.  Sprinkle with salt and pepper then drizzle on the olive oil.  Wrap the garlic cloves in foil and place on the tray with the tomatoes.

Roast until tomatoes are tender and the garlic very tender, about 1 hour.  Cool slightly.

Blend the tomatoes and peeled garlic. Add the tomato mixture to a stock pot with the thyme, pepper, and chicken stock. Bring the soup to a boil before reducing heat and simmering, uncovered, for 25 minutes.

While the soup is cooking, preheat the oven to 350 degrees.

Stir the grated onion into the soup and then pour into your oven-safe bowls.  Float the toast slice(s) in each bowl, butter side up, and cover with a generous amount of cheddar cheese.

Bake the soups on a tray for 15-20 minutes until the cheese is bubbling and just brown at the edges.

Serve immediately.

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