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Creamy Tomato Cheddar Soup
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When I first started working in New York as an intern, one of my favorite lunches was a cup of creamy tomato Cheddar soup from the local chain Hale and Hearty. Although the chain has since closed, I couldn’t stop thinking about the comforting, cheesy simplicity of that soup—so I decided to recreate it at home. This homemade creamy tomato cheddar soup is incredibly easy to make and perfect for a cold, rainy day. Serve it with grilled cheese sandwiches (check out my list of 12 best cheeses for grilled cheese!), toasted crusty bread, or cheesy twists for the ultimate cozy meal. While I don’t go as far as roasting my own tomatoes, this recipe is easy enough to skip the canned soup and enjoy this rich, flavorful recipe made from scratch! When the weather calls for comfort food, cozy soups like this one as well as broccoli Cheddar soup and creamy baked potato soup are always in my rotation.
Why You’ll Love This Tomato Cheddar Soup Recipe
- Simple ingredients, big flavor. Using pantry staples (onion, canned tomatoes, broth) but delivering a deeply satisfying result.
- Perfect texture balance. Smooth, velvety soup with pockets of melted cheese that add creaminess without heaviness.
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.
- Onion – Sautéed onion adds a flavorful base to the soup and deepens the flavors.
- Sugar – A touch of sugar helps to balance the acidity of the tomatoes.
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Special Equipment
I prefer to use an immersion blender (a hand blender) when possible because it cuts down on clean-up and makes puréeing the soup very easy but a traditional blender ensures it’s throughly blended.
Swaps and substitutions
- Cheese: Swap sharp cheddar for mild, white, or even smoked cheddar depending on your flavor preference. You can also swap with another semi-hard cheese that will melt easily like Monterey Jack or skip the cheese in the soup entirely.
- Tomatoes: Fire-roasted tomatoes add a smoky depth, or try crushed tomatoes for a smoother consistency with easier blending. Fresh peeled tomatoes can be roasted and used in the summer when they’re in season.
- Vegetable broth: Chicken broth works just as well and adds richness. If you prefer a fully vegetarian version, stick with vegetable stock or even water if needed.
- Butter: Olive oil can be used in place of butter for a dairy-free or slightly lighter option.
- Add-ins: Stir in cooked pasta, rice, or roasted vegetables for a heartier meal. For extra protein, top with crispy pancetta or shredded rotisserie chicken.
Tips for the best tomato Cheddar soup
- Use room temperature cheese. Cold cheese can seize up when added to hot soup. I recommend letting it sit out for 15–20 minutes before stirring it in for a smooth melt.
- Grate your own cheddar. Pre-shredded cheese is often coated with anti-caking agents that prevent it from melting evenly. Freshly grated cheddar gives a creamier texture.
- Add the cheese off the heat. Remove the pot from the stove before adding the cheddar so it melts gently without clumping or becoming grainy.
How to make this soup in advance
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 otherwise it can separate.
How to Make Creamy Tomato Cheddar Soup (Step-by-step)
Making this easy tomato cheddar soup recipe can be achieved in 5 simple steps:
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.
Remove the pot from the heat and let cool. Discard thyme sprigs 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.
How to reheat tomato Cheddar soup
EIther add the soup to a pot and heat over medium-low heat stirring occasionally until heated through. If reheating smaller bowls of soup then I recommend microwaving in 30 second increments topped with a paper towel to prevent splatter.
FAQ – Frequently Asked Questions
Yes! You can make the soup up through the tomato-onion stage, store it, and add the cream and cheddar just before serving so the cheese doesn’t separate.
Use sharp cheddar for the best flavor. Mild or medium cheddar may lose its distinct taste once cooked.
Store in airtight containers in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally. For smaller portions, microwave in short intervals, covered with a paper towel to prevent splatter.
It should be silky and pourable – not thick like a stew – with melted cheese fully integrated.
Yes, after simmering, the soup is pureed (in batches or with an immersion blender) to give it that smooth texture.
Other Recipes to Try
If you enjoy this tomato soup recipe, I recommend checking out some of these:
Creamy Tomato Cheddar Soup
Rate this Recipe
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.
Notes:
Nutrition:
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This lived up to all expectations! Super easy and delicious on a cold and rainy late winter evening!
So happy to hear it Susan!! Thank you for sharing!!
I actually had this in combination with a grilled cheese sandwich and I would definitely do it again Delicious!