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Looking for a comforting bowl of goodness to warm your soul? This Creamy Tomato Soup with Cheddar Cheese recipe is your answer. With its rich texture and vibrant flavor, this soup is not just a nostalgic classic; it’s a weeknight winner that comes together in no time. Topped with gooey melted cheddar and a drizzle of cream, it’s a dish that promises to satisfy your cravings for something hearty and delicious.
Why You’ll Love This Recipe
This creamy tomato soup is a perfect blend of simplicity and flavor, making it a go-to for any night of the week. Its rich, velvety texture combined with the sharpness of cheddar cheese creates a delightful contrast that you won’t want to miss.
- Quick and easy to prepare in under 30 minutes.
- Comforting and satisfying, great for any season.
- Customizable with your favorite herbs and spices.
- Perfect for pairing with grilled cheese or crusty bread.
- Great for meal prep and leftovers!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, plus more for topping
- Fresh basil leaves for garnish (optional)
How to Make Creamy Tomato Soup with Cheese
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, dried basil, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Reduce the heat to low and slowly stir in the heavy cream, mixing until well combined.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Return the soup to the pot over low heat and stir in the shredded cheddar cheese until melted and fully incorporated.
- Serve hot, garnished with extra cheddar cheese and fresh basil, if desired.
Tips for the Best Results
- For a deeper flavor, roast the tomatoes in the oven before adding them to the pot.
- Adjust the seasoning to your taste; add a pinch of sugar if the tomatoes are too acidic.
- If you prefer a chunkier texture, reserve some of the crushed tomatoes and stir them in after blending.
Easy Variations
- Swap in fresh tomatoes for the canned variety during the summer months for a fresher taste.
- Add a spicy kick by incorporating red pepper flakes or diced jalapeños.
- For a vegan version, replace heavy cream with coconut milk and use nutritional yeast instead of cheese.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- Crusty sourdough bread for dipping.
- A fresh side salad to balance the meal.
- Homemade 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, stirring occasionally until heated through. You may need to add a splash of vegetable broth or water to thin it out.
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, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, plus more for topping
- Fresh basil leaves for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, dried basil, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Reduce the heat to low and slowly stir in the heavy cream, mixing until well combined.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Return the soup to the pot over low heat and stir in the shredded cheddar cheese until melted and fully incorporated.
- Serve hot, garnished with extra cheddar cheese and fresh basil, if desired.
Notes: For a deeper flavor, roast the tomatoes before adding. Adjust seasoning to taste.
