Ingredients:

  • 2 kg (4.5 lbs) Ripe Plum Tomatoes, halved lengthwise
  • 1 large Yellow Onion, quartered
  • 1 head (about 8 cloves) Garlic, separated but kept unpeeled
  • 80 ml (1/3 cup) Extra Virgin Olive Oil
  • 1 Tbsp Dried Thyme or Oregano
  • 1 tsp Flaky Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp (30g) Unsalted Butter
  • 2 Tbsp (20g) All-Purpose Flour (optional)
  • 1 L (4 cups) Vegetable or Chicken Stock (low sodium)
  • 1 tsp Granulated Sugar
  • 120 ml (½ cup) Double Cream (or whole milk)
  • 150g (5 oz) Mature or Vintage Cheddar Cheese, grated
  • Small handful Fresh Basil or Chives, finely chopped (for garnish)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss the halved tomatoes, quartered onion, and whole garlic cloves on two large baking sheets. Drizzle generously with olive oil and sprinkle with dried thyme, salt, and pepper. Ensure everything is well coated.
  2. Roast the vegetables in the preheated oven for 45–55 minutes. The tomatoes should be soft, slightly shrivelled, and deeply caramelised around the edges.
  3. Remove from the oven and allow to cool slightly (about 5 minutes). Squeeze the roasted garlic out of their skins; discard the skins.
  4. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. If you prefer a slightly thicker soup, whisk in the flour and cook for 1 minute until it forms a pale paste (a roux).
  5. Scrape all the roasted vegetables, juices, and the squeezed garlic into the pot. Stir to combine with the butter mixture (if using flour).
  6. Pour in the stock and add the sugar. Bring the mixture to a gentle boil, then reduce heat immediately to low. Simmer, uncovered, for 15–20 minutes, allowing the flavours to fully marry.
  7. Turn off the heat. Using an immersion blender, carefully blend the soup until perfectly smooth. (If using a standard blender: Work in batches, filling only halfway. Remove the centre cap and cover with a folded kitchen towel to vent steam.)
  8. Return the blended soup to the pot over low heat. Stir in the heavy cream (or milk).
  9. Remove the pot from the heat. Gradually stir in the grated mature cheddar, a handful at a time, until it is completely melted and incorporated into the soup. Do not boil the soup once the cheese is added.
  10. Taste the soup. Adjust salt, pepper, or sugar as needed to achieve the perfect balance.
  11. Serve piping hot, garnished with fresh basil or chives.