On The Local's menu, they have this incredible soup called Baked Cheddar and Tomato Soup. This soup is amazing! Creamy, tart, cheesy.
So of course, as soon as I came home I decided to make my own. Overall, I think its a pretty close replication of the Local's recipe. I think next time I make it, I'm going to also roast a potato or two with the other veggies so that I can get some of the creamy/starchy-ness from them.
Cheesy Roasted Tomato Soup
7 Roma/Plum tomatoes
1 Red bell pepper
1 Medium Red Onion
6-8 cloves garlic
2 medium potatoes, peeled (optional)
4 leaves of basil
1/4 cup heavy cream
1 small can of tomato paste
32 oz veggie broth
8 oz sharp cheddar cheese + more for serving
salt & pepper
Preheat oven to 400 degrees. Oil the bottom of a 13x9 pan, and place veggies (tomatoes, pepper, onion, garlic, potatoes...largely chunked) into it. Drizzle a little more oil on top. Drizzle with balsamic vinegar, then sprinkle with salt and pepper, toss to coat. Put the pan into the oven for 20-25 minutes until well roasted, stirring once.
While the veggies are roasting, prepare the soup base. In a large soup pot (I used a large dutch oven for even heating), drizzle a few tablespoons of oil in. Put all of the tomato paste into the oil and stir over medium heat to smooth out. Pour in 3/4 of the carton of broth, and stir until well combined. When the veggies are done, use a slotted spoon to put them into the broth (you don't want too much of the oil from the roasting pan in the soup). Bring to a boil, then simmer for 15+ minutes until all the veggies are soft. Tear up the basil leaves and add into soup. If you want, you can add 1/4 cup of dry white wine (I did not do this). Add 1/4 cup of heavy cream and shredded cheese. Use an immersion blender to puree the soup until thick and creamy. Serve with more cheese and a large chunk of french bread.
Big pot o' yummy!
Update: I made this soup again... this time without peppers and added a good sized clump (~1/2 cup) of sundried tomatoes and a few tablespoons of pesto! Amazing!