Our roasted tomato soup might be the best homemade soup you’ll try all winter.
Pair with a grilled cheese sandwich, and you’re sure to leave lunch smiling.
This warm, roasted tomato soup is perfect for weeknights and weekends alike.
Credit: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos
Pair this soup with agrilled cheese sandwich, and you’re all set.
An immersion blender, one of our favorite kitchen gadgets, makes pureeing thisrich and creamy soupa snap.
Fill the blender no more than halfway so steam can escape.
Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 12 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 12 Tbsp.
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.
