Roasted Tomato Soup with Crispy Cheddar Matzah Balls

Serves 2

Ingredients

• 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!