Creamy Tomato Cheddar Soup

Pair this creamy tomato soup with slices of toasted crusty bread or a grilled cheese on a cold, rainy day. The first time I decided to make my own tomato soup I was shocked by how easy it was. It doesn’t take very long, nor is it a hard process. Take pride in making your own and leave the condensed soup cans to Warhol.

Creamy Tomato Cheddar Soup

Key Ingredients for This Recipe

• Whole peeled tomatoes – Canned whole peeled tomatoes are extremely versatile. They are picked when ripe then cooked and peeled before they are canned and packed in tomato juice or tomato puree. They have a rich tomato flavor perfect for tomato sauces. Look for cans with no preservatives – this way they break down quickly into the sauce.
• Tomato Paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.
• Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.

How to Make Creamy Tomato Cheddar Soup

1. Sauté the onion. Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 6 minutes. Add the garlic and continue to cook until the garlic is fragrant, about 1 minute.
2. Simmer the tomato soup. Stir in the tomato paste then add the tomatoes with their liquid, chicken broth, thyme, sugar, salt, pepper and paprika. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
3. Blend the soup. Remove the pot from the heat and let cool. Discard the thyme then once cool to the touch, use a blender to puree the soup in batches until all of the soup is well blended.
4. Add the cream and cheese. Return the mixture to the pot and slowly whisk in the cream and the Cheddar cheese. Continue to whisk until the cheese has completely melted and is thoroughly combined.
5. Serve. Ladle the soup into bowls and serve hot.

Tips and Tricks for This Recipe

• The soup can be made a day a head of time up to the addition of the cream and Cheddar cheese. Add the cheese just before serving.
• Using an immersion blender makes pureeing the soup very easy.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Truffle Grilled Cheese
• Baked Potato Soup
• White Bean and Kale Tomato Soup
• Chorizo and Tomato Soup with Wild Rice

Creamy Tomato Cheddar Soup

Print Pin

Prep Time 5 mins

Cook Time 50 mins

Serves 6

US Customary – Metric

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups chicken broth
• 3 sprigs fresh thyme
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon paprika
• ½ cup heavy cream
• 1½ cups shredded sharp Cheddar cheese

Instructions:

• Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 6 minutes. Add the garlic and continue to cook until the garlic is fragrant, about 1 minute.
• Stir in the tomato paste then add the tomatoes with their liquid, chicken broth, thyme, sugar, salt, pepper and paprika. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
• Remove the pot from the heat and let cool. Discard the thyme then once cool to the touch, use a blender to puree the soup in batches until all of the soup is well blended.
• Return the mixture to the pot and slowly whisk in the cream and the Cheddar cheese. Continue to whisk until the cheese has completely melted and is thoroughly combined.
• Ladle the soup into bowls and serve hot.

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