Creamy Tomato Cheddar Soup

This soup is like a cross between tomato soup and a grilled cheese sandwich.

Course Soup

Cuisine American

Prep Time 5

Cook Time 50

Servings

Calories 275kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

For the best texture, 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!

Nutrition