These Roasted Tomato Soup with Broiled Cheddar Cookies are a creative take on the classic tomato soup and grilled cheese combination. The cookies are soft and savory, with roasted tomato and melted cheddar cheese flavors. On a cold day, they go perfectly with a steaming bowl of tomato soup.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup roasted tomatoes, pureed. 1/2 cup shredded cheddar cheese.
Instructions: Preheat your oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the roasted tomato puree and shredded cheddar cheese. Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve with your delicious roasted tomato soup with broiled cheddar for a perfect pairing!
Prep Time: 15 minutes
Cook Time: 12 minutes
AR Tap Shooter
