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Tomato Cheddar Soup Recipe

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3.9 from 7 reviews

This comforting Tomato Cheddar Soup combines the rich flavors of fire-roasted tomatoes and sharp cheddar cheese for a creamy, savory dish that’s perfect for a quick and satisfying meal. The soup is made by sautéing aromatics, simmering the tomatoes and stock with herbs, blending until smooth, and finishing with melted cheddar and cream for a luscious texture. Serve with grilled cheese croutons and fresh parsley for a delightful touch.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 28 ounce can fire-roasted tomatoes (or diced tomatoes)
  • 2 cups chicken stock (or vegetable stock)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces sharp cheddar cheese, shredded
  • ½ cup whole milk or cream

For Serving

  • Grilled cheese croutons
  • Minced parsley

Instructions

  1. Sauté Onion: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it becomes translucent, about 3 minutes. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
  2. Simmer Soup: Stir the tomato paste into the cooked onions and garlic, cooking for about 3 minutes until it develops a sweet fragrance. Next, add the fire-roasted tomatoes, chicken or vegetable stock, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes to meld the flavors.
  3. Blend: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly and blend in batches to avoid spills.
  4. Add Cheese: Gradually stir shredded cheddar cheese into the hot soup a few handfuls at a time to ensure it melts evenly. Then stir in the whole milk or cream to enrich the texture. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  5. Serve: Ladle the soup into bowls and garnish with grilled cheese croutons and a sprinkle of minced parsley for added flavor and presentation.

Notes

  • When using a regular blender to puree the soup, blend in batches and vent the lid slightly to let steam escape, preventing pressure build-up.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Adjust the consistency by adding more stock or milk according to your preference.
  • Grilled cheese croutons can be made by grilling small cubes of your favorite grilled cheese sandwich until crisp.

Find it online: https://bitezly.com/tomato-cheddar-soup-recipe/