Roasted Tomato Soup with Broiled Cheddar
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Ingredients
4-6 servings
- 3 pounds plum tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 2 large or 4 small cloves garlic, unpeeled
- 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
- 1/4 teaspoon (or more to taste) dried crushed red pepper
- 4 cups chicken or vegetable stock
- 4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
- 1 tablespoon grated raw onion
- 1 cup coarsely grated cheddar (or more to taste)
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Preparation
Step 1
Preheat oven to 400°F.
Step 2
Wrap garlic cloves in a tight foil packet.
Step 3
Place tomatoes, cut side up, on a large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to the tray.
Step 4
Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Step 5
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes, and any accumulated juices to a blender or food processor and pulse to a chunky puree.
Step 6
Transfer tomato mixture to a medium pot. Add thyme, crushed red pepper, and stock. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25 minutes. Remove from heat and adjust seasonings to taste.
Step 7
Preheat oven to 350°F for the cheddar lid.
Step 8
Stir grated onion into the warm soup.
Step 9
Arrange ovenproof soup bowls on a foil-lined baking sheet. Float toast slice(s) in each bowl, buttered side up, and divide grated cheese generously over the top.
Step 10
Bake soups on the tray for 15 to 20 minutes, until cheese is bubbling and brown at the edges. Broil for an additional minute if desired for extra bronzing on top.
Step 11
Serve immediately.
Step 12
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Chef's notes
Soup can be prepared a day ahead and stored in the fridge. Rewarm before serving.
An updated version with canned tomatoes is available in the author's second cookbook, 'Smitten Kitchen Every Day'.
