Cookbook

Roasted Tomato Soup With Cheddar Cheese Fishies

25 Blogger by Roxanne

This soup is a favorite in our house. It freezes and unfreezes beautifully and is perfect for these cold winter days. Pairs perfectly with a grilled cheese.

5 (Rated by 3 moms)

PREP TIME	30 Min	READY IN	2 Hr 15 Min
COOK TIME	1 Hr 45 Min	SERVINGS	10

MAIN INGREDIENT Vegetable

MEAL/COURSE Lunch

TYPE OF DISH Soup and Stew

SEASON/OCCASION Winter

COOKING METHOD Oven

DIETARY NOTES Freezable, Make-Ahead, Vegetarian, Comfort Food, Blogger

Heat the oven to 400°.
On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using an immersion blender, food processor, or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
Top with favorite toppings such as sour cream and cheddar cheese fishies (cut slices from block cheddar and use cookie cutters to make shapes).