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Creamy Tomato Basil Soup with Cheddar Cheese is the perfect comfort food for busy weeknights. This vibrant soup combines the rich flavors of tomatoes, aromatic basil, and creamy goodness, topped with a melty layer of cheddar cheese. It’s simple to whip up, satisfying, and guaranteed to warm you from the inside out.
Why You’ll Love This Recipe
This creamy tomato basil soup is not just delicious; it’s also quick and easy to make. Perfect for any night of the week, it offers a delightful blend of flavors and textures that will have everyone asking for seconds.
- Rich, creamy texture
- Fresh basil adds a burst of flavor
- Quick prep and cook time
- Perfect for pairing with crusty bread
- Great for meal prep and leftovers
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, packed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese, plus extra for garnish
- Optional: Fresh basil leaves for garnish
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the canned tomatoes (with their juice) and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the heavy cream, fresh basil, salt, and black pepper. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender, but be careful with the hot liquid.
- Return the soup to low heat and stir in the shredded cheddar cheese until melted and combined. Taste and adjust seasoning as needed.
- Serve hot, garnished with additional cheddar cheese and fresh basil leaves if desired.
Tips for the Best Results
- For extra depth of flavor, roast the tomatoes before adding them to the pot.
- Use fresh, high-quality ingredients for the best taste.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- Don’t skip the immersion blender; it creates that silky smooth texture that is so satisfying.
Easy Variations
- Add a pinch of red pepper flakes for a bit of heat.
- Swap out the cheddar for Parmesan or mozzarella for a different flavor profile.
- Mix in some cooked pasta or rice to make it heartier.
- Experiment with different herbs like oregano or thyme for a unique twist.
What to Serve With It
- Crusty garlic bread for dipping
- A fresh garden salad
- Grilled cheese sandwiches for a comforting combo
- Baked croutons for added crunch
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of broth or cream if it thickens too much.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, packed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese, plus extra for garnish
- Optional: Fresh basil leaves for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the canned tomatoes (with their juice) and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the heavy cream, fresh basil, salt, and black pepper. Use an immersion blender to puree the soup until smooth.
- Return the soup to low heat and stir in the shredded cheddar cheese until melted and combined. Taste and adjust seasoning as needed.
- Serve hot, garnished with additional cheddar cheese and fresh basil leaves if desired.
Notes: Store leftovers in the refrigerator for up to 4 days. Reheat on the stove with a splash of broth or cream to restore consistency.
