Roasted Tomato Soup With Broiled Cheddar

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smitten kitchen
Nutrition per serving    (USDA % daily values)


you had me at broiled cheddar...
2a69b7a7b9d3   •  29 Jan   •  Report
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Ingredients for 4 servings

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

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)

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