Roasted Tomato Soup with Broiled Cheddar

In honor of this rainy whether I decided to make a Roasted tomato soup with broiled cheddar. I got the recipe from Smitten Kitchen; she has some really great recipes you should all try.

Soup

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

Lid

4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side

1 tablespoon grated raw onion

1 cup coarsely grated cheddar (or more to taste)

Cut the tomatoes in half, sprinkle with salt and pepper, and drizzle olive oil on top. Take the garlic cloves and wrap them in tin foil. Stick them in the oven at 400 degrees for an hour.

Peel garlic, then stick the tomatoes and garlic into a blender or food processor and pulsate 'til the tomatoes become a chunky puree.

Transfer puree to a pot with chicken broth, thyme, and red peppers. Bring to a boil and then let simmer for 25 mins.

Preheat oven to 350 degrees. Put soup in a oven safe dish. (I added a rotisserie chicken to the soup.)

Butter the toast and lay on top of soup. Add cheese to the top and slide it in the oven

The final product was delicious; I seriously out did myself. You should all try it.