Creamy Tomato Cheddar Soup
This soup is like a cross between tomato soup and a grilled cheese sandwich.
- 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
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