Tomato Cheddar Soup Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
370 kcal
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Course
Soup
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Cuisine
North American
Tomato Cheddar Soup Recipe
Description
Tomato Cheddar Soup Recipe starts with sautéing onion and garlic in olive oil to build a savory base. Tomato paste and fire-roasted tomatoes create a deep tomato profile, seasoned with dried thyme, salt, and black pepper. After simmering, the soup is blended until smooth for a creamy texture. Sharp cheddar is incorporated gradually, melting into the warm soup to add a cheesy richness. Whole milk or cream is stirred in to soften and balance the flavors.
The resulting soup has a velvety and creamy consistency with a mild tang from the tomatoes and a mellow cheesiness. The garlic and onion provide a subtle aromatic depth. This soup pairs nicely with grilled cheese croutons which add textural contrast and more cheesy notes, and a sprinkling of fresh parsley lends a light herbaceous touch.
For best results, use cheddar that melts well and blend the soup after cheese is added if needed to achieve a smooth finish. The soup reheats gently on the stove to preserve its creamy texture. Grilled cheese croutons can be prepared in advance to top the soup when serving.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 tablespoons tomato paste
- 28 ounce fire-roasted tomatoes or diced tomatoes, canned
- 2 cups chicken stock or vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 ounces cheddar cheese shredded, sharp
- ½ cup whole milk or cream
- Grilled Cheese Croutons to serve, minced parsley
- parsley to serve, minced parsley
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook it until it looks transparent, about 3 minutes. Add the garlic and cook for 1 more minute.
- Stir the tomato paste into the onions then let it cook for about 3 minutes, until it begins to smell sweet. Then add the fire-roasted tomatoes, stock, thyme, salt, and pepper to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
- Blend the soup using either a blender or an immersion blender until it's smooth. See the notes if you're using a regular blender.
- Stir the cheese into the pot a few handfuls at a time. Stir in the milk or cream. Taste the soup and add more salt and pepper, if you'd like.
Notes
- Choose sharp cheddar that melts smoothly to avoid grainy texture in the soup.
- If the soup isn't fully smooth after adding cheese, reblend to improve texture.
- Grilled cheese croutons add both crunch and additional cheesy flavor when served on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 370kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 1476mg | 62% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 418mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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