Roasted Tomato Soup with Broiled Cheddar
Photo © Deb Perelman
- 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
- 1 tablespoon grated raw onion
- 1 cup coarsely grated cheddar (or more to taste)
- Produce
- Large or 4 small cloves garlic (2)
- Onion, raw (1 tablespoon)
- Plum tomatoes (3 pounds)
- Canned Goods
- Chicken or vegetable stock (4 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Red pepper, dried (1/4 teaspoon)
- Dairy
- Cheddar (1 cup)
- Other
- 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
94.7Rating
1-100
1-100
5,507Tweets
7,700Facebook
Shares
Shares
83StumbleUpon
Views
Views
13,774PinterestPins
Recipe Stats
Published September 20, 2011 (1 year ago).
471 people saved this recipe.
