Tomato soup with cheddar cheese and thyme
8 fresh large tomatoes
4 cloves garlic, halved
1 small onion, cut into quarters
2 tbs olive oil
salt & pepper to taste
1 tsp fresh thyme
2 cups chicken broth
1/4 cup Grandma white cheddar cheese
Preheat oven to 200°C.
Cut tomatoes into quarters.
Place tomatoes in a baking pan with garlic, onions, thyme and seasonings. Drizzle with olive oil.
Roast for 25 minutes.
Bring broth to a boil and add roasted tomatoes.
Blend using a hand blender until smooth & creamy.
Serve with cheddar cheese, olive oil and fresh thyme.