2 lbs (about 1 kg) ripe tomatoes, halved 1 onion, roughly chopped 4 cloves garlic, peeled 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon dried thyme 4 cups (about 1 liter) vegetable broth or chicken broth 1 cup (about 250 ml) heavy cream 1 cup (about 100 g) grated cheddar cheese Fresh basil leaves for garnish (optional)
Preheat your oven to 400°F (200°C).
Place the halved tomatoes, chopped onion, and peeled garlic cloves on a baking sheet.
Roast the tomatoes, onion, and garlic in the preheated oven for about 30-40 minutes, or until they are softened and slightly caramelized.
Once roasted, transfer the tomatoes, onion, and garlic to a blender or food processor. Add half of the vegetable or chicken broth and blend until smooth.
Pour the blended mixture into a large pot or saucepan. Add the remaining broth and heavy cream. Stir well to combine.
Place the pot over medium heat and bring the soup to a gentle simmer. Let it simmer for about 10-15 minutes, stirring occasionally.
Once the soup is heated through and flavors are well combined, stir in the grated cheddar cheese until melted and fully incorporated.