Roasted Tomato Soup with Crispy Cheddar Matzah Balls


Serves 2


  • 30 oz cherry tomatoes (I bought 3 small containers that were each 10 oz)
  • 1 small onion, roughly chopped
  • 6  garlic cloves
  • 1/2 cup olive oil
  • 1/4 fresh basil leaves
  • 1/2 cup vegetable stock
  • 1/4 cup full fat coconut milk or heavy cream
  • 3 cooked matzah balls cut in half (I make mine according to the package directions but always use seltzer instead of water)
  • 6 tablespoons cheddar cheese
  • 1 tablespoon salt
  • 1 teaspoon black pepper

How to Make It

  1. Preheat the oven to 350 degrees
  2. In a roasting pan, add your tomatoes, onion, garlic, basil, and olive oil
  3. Roast for 30 minutes
  4. To a blender add the content of the roasting pan, veg stock, coconut milk, salt, and pepper
  5. Blend until you reach your desired consistency. I like mine a little chunkyyy
  6. In a non-stick saute pan, over medium heat, add about a tablespoon of the cheddar cheese into little piles.
  7. Let the cheese melt completely. Takes about 30-40 sections. Watch closely! Once melted add a matzah ball half with the flat side on top of the cheese
  8. Cook an additional 20-30 seconds until cheese starts to crispy
  9. Remove from pan and set aside. Let the cheese crisp around the matzah ball for 20-30 seconds
  10. Now, it’s time to plate!! Add your roasted tomato soup to a bowl, top with some coconut or heavy cream and basil to look pretty, and add your crispy cheddar matzah balls right on top!

Leave a Comment

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.