Adapted from roasted tomato soup with broiled cheddar.
Equipment
- half sheet pan
- aluminum foil
- immersion blender
- cheese grater
- large stock pot
Ingredients
Staples
- EVOO
- 4C chicken stock
- 0.25t crushed red pepper
- head of garlic
- pepper
- salt
To Buy
- 3 pounds plum tomatoes
- 2 pounds of block cheddar cheese
- 1t fresh or 0.25t dried thyme
- sourdough or rye bread
Prep
- Preheat over to 400°F
- Croasely grate cheese into a bowl or onto a plate
- Line half sheet with aluminum foil
- Rinse tomatoes, cut in half lengthwise, and place on half sheet cut face up
- Generously sprinkle tomatoes with salt and pepper
- Drizzle tomatoes with EVOO
- Wrap 4 to 8 garlic cloves in foil packet and add to sheet
- Slice four thick slices from bread loaf
Cook
Soup
- Roast tomatoes and garlic in oven for ~1 hour, until tomatoes are brown and tender
- Remove from oven and let cool slightly
- Unwrap garlic and peel cloves
- Transfer cloves, tomatoes, and accumulated juices to pot
- Use immersion blender to render tomatoes to a chunky puree
- Add 1t finely chopped fresh thyme or 0.25t dried thyme, 0.25t crushed red pepper, and 4C chicken stock to pot
- Bring soup to a boil
- Reduce to a simmer and cook, uncovered, for ~25 minutes
- Remove from heat and adjust seasoning to taste
Cheddar “lid”
- Butter bread on one side
- Preheat oven to 350°F
- Arrange four ovenproof bowls on foil-lined sheet pan
- Fill bowls with soup
- Float bread buttered-side up in soup
- Generously cover soup and bread with grated cheese
- Bake for 15 to 20 minutes until cheese is bubbling and brown at the edges