Roasted Tomato Soup Recipe with Cheddar Cheese

southernliving.com

Foresteen

3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes)

1 medium-size yellow onion, quartered

6 large garlic cloves, smashed

10 thyme sprigs

2 tablespoons olive oil

¼ teaspoon black pepper, plus more for serving

1 tablespoon kosher salt, divided

3 cups lower-sodium chicken broth

1 ½ tablespoons balsamic vinegar

6 ounces sharp Cheddar cheese, shredded (about 1 1⁄2 cups), plus more for serving

Chopped fresh chives

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