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 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.
Active Time: 10 Mins
Total Time: 55 Mins
Yield: Serves 6
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
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