Macaroni and Cheese Soup with Roasted Cherry Tomatoes
INGREDIENTS
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12 cherry tomatoes, cut in half
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1 cup dry macaroni elbows
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1 tablespoon olive oil
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1 cup whipping cream
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Salt and freshly ground black pepper
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1 tablespoon Dijon mustard
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2 tablespoons salted butter
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1 teaspoon Worcestershire sauce
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2 tablespoons minced garlic
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1/2 teaspoon Tabasco sauce
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6 cups vegetable broth
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1/2 teaspoon white pepper
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1/4 teaspoon bay leaf
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8 ounces shredded extra-sharp cheddar cheese
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