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Roasted Tomato Soup Recipe with Cheddar Cheese
Ingredients
  • 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
Steps
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