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+ servings

Creamy Tomato Cheddar Soup

This soup is like a cross between tomato soup and a grilled cheese sandwich.
Course Soup
Cuisine American
Keyword cheddar, creamy, tomato
Prep Time 5 minutes
Cook Time 50 minutes
Servings 6
Calories 275kcal


  • 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
  • cups shredded sharp Cheddar cheese


  • 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.


Calories: 275kcal | Carbohydrates: 6g | Protein: 10g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 756mg | Potassium: 183mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 854IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 1mg