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 Southern Living 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.
![Roasted Tomato Soup with Cheddar Cheese](https://www.southernliving.com/thmb/-Tj2O5BZSIeZ614jaXTpiHfK1yA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2580901_qfsso_2454_0_0_0-2000-e25cc794de974a0dafecb085e164576f-c57236bd19744ef39f136111c2c95ca8.jpg)
Ingredients
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3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes)
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1 medium-size yellow onion, quartered
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6 large garlic cloves, smashed
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10 thyme sprigs
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2 tablespoons olive oil
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1/4 teaspoon black pepper, plus more for serving
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1 tablespoon kosher salt, divided
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3 cups lower-sodium chicken broth
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1 1/2 tablespoons balsamic vinegar
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6 ounces sharp Cheddar cheese, shredded (about 1 1⁄2 cups), plus more for serving
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Chopped fresh chives
Directions
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Preheat oven to 425°F. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1⁄2 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.
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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 1⁄2 Tbsp. salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium; simmer 10 minutes.
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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.