TOMATO SOUP WITH WHITE CHEDDAR CRISP

Recipe by The Leek & The Carrot
Serves 4-6
Takes 1 hour, 20 minutes

Ingredients:
2 tablespoons butter
1 red onion, diced
3 celery stalks, thinly sliced
2 teaspoons minced garlic
1/2 teaspoon Kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 pounds tomatoes, cored and halved
2 cups chicken stock
1/2 cup shredded white cheddar cheese
2 tablespoons minced fresh sage (or 2 teaspoons dried sage), plus more to taste
1/2 cup heavy cream
Sour cream, optional
1 pint cherry tomatoes, halved, optional

Directions:

  1. Preheat oven to 450 degrees.

  2. Melt butter in a large stockpot over medium heat. Add onion, celery, garlic, salt and pepper. Cook for 20 minutes, stirring occasionally to prevent sticking until soft. Reduce to low and continue cooking slowly for additional 20 minutes while the tomatoes roast.

  3. Drizzle oil over baking sheet. Add tomatoes, cut side down. It’s fine if they are crowded but make sure they are in a single layer. If they don’t all fit on one pan, then leave the rest for another use. Sprinkle with a generous amount of salt and pepper. Roast for 40 minutes.

  4. Add tomatoes (with juices) to stock pot along with chicken broth. Bring to a boil, reduce to a simmer and cook for 20 minutes on medium low.

  5. 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 18 minutes until browned and lacy-looking. Remove from heat and allow to cool before moving.

  6. Remove soup from heat. Puree with an immersion blender (or in a food process or blender). Add sage, fennel fronds and cream. Taste and adjust seasonings.

  7. Serve warm with cheese crisp, a dollop of sour cream, halved cherry tomatoes and a sprinkle of sage or fennel.

Tomatoes, CeleryBethanee WrightComment