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
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
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