Description
This Creamy Tomato Cheddar Soup is a rich, comforting blend of tangy tomatoes and sharp cheddar cheese, simmered to perfection and finished with a creamy touch. Perfect for a cozy meal, it combines the savory depth of sautéed onions and garlic with fresh herbs and a smooth, velvety texture.
Ingredients
Soup Base
- 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
Finishing Ingredients
- ½ cup heavy cream
- 1½ cups shredded sharp Cheddar cheese
Instructions
- Sauté Aromatics: Heat a large pot over medium heat and add the olive oil. Once heated, add the chopped onion and sauté, stirring occasionally, for about 6 minutes until the onion becomes translucent. Add the minced garlic and cook for about 1 minute until fragrant.
- Add Tomato Mixture and Simmer: Stir in the tomato paste, then add the whole peeled tomatoes with their liquid, chicken broth, fresh thyme sprigs, granulated sugar, kosher salt, freshly ground black pepper, and paprika. Bring this mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 45 minutes to develop flavor.
- Cool and Puree: Remove the pot from the heat and allow the soup to cool slightly. Discard the thyme sprigs. Once cool to the touch, transfer the soup in batches to a blender and puree until smooth and velvety.
- Incorporate Cream and Cheese: Return the pureed soup to the pot. Slowly whisk in the heavy cream and shredded sharp Cheddar cheese. Continue whisking over low heat until the cheese is fully melted and the soup is creamy and well combined.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying the creamy texture and rich tomato-cheddar flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes when adding spices.
- Use a sturdy blender and blend the soup in small batches to avoid spills and ensure a smooth consistency.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
