Roasted Tomato Soup with Cheddar Crisp
ROASTED TOMATO SOUP WITH CHEDDAR CRISP
Serves 8
Takes 1 hour, 20 minutes
4 pounds tomatoes, cored and halves
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons butter
2 large leeks, white and light green parts only, sliced
2 garlic cloves, minced
3 cups chicken stock
1 cup shredded cheddar cheese
2 tablespoons minced fresh sag
1 cup heavy cream
Sour cream, optional
1 pint cherry tomatoes, halved, optional
Preheat oven to 450 degrees.
Place tomatoes cut-side up on a large baking sheet in a single layer. They will be crowded and that’s just fine. Drizzle with olive oil and sprinkle with a generous amount of salt and pepper. Roast for 30-40 minutes until beginning to take on color.
Melt butter in a large stockpot over medium heat. Add leeks, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 20 minutes, stirring occasionally to prevent sticking until soft. Reduce to low and continue cooking slowly until tomatoes are finished roasting.
Add tomatoes (with juices) to stockpot along with chicken broth. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Meanwhile, line a clean, dry baking sheet with parchment paper. Place 8 mounds of cheese on parchment. Reduce heat to 350 degrees and bake for 15-18 minutes until lacy and golden. Remove from heat and allow to cool before moving.
Remove soup from heat. Puree with an immersion blender (or in a food processor or blender). Add sage and cream. Taste and adjust seasonings.
Serve warm with cheese crisp, a dollop of sour cream, halved cherry tomatoes and an additional sprinkle of sage or fresh chives.
Though this tomato soup is delicious with fresh sage, making a lovely creamy end of tomato season fall treat, it is incredibly versatile and would taste equally delicious with fresh dill, basil, chives, oregano, or thyme (or a combination!).
