3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Looking for a comforting weeknight meal that warms the soul? This Creamy Cheesy Tomato Soup with Tortillas is your answer. With a rich tomato base, a melty cheese topping, and the crunch of crispy tortillas, it’s a delightful twist on the classic. Perfect for chilly evenings, this easy cheesy tomato soup recipe will have you diving in for seconds.
Why You’ll Love This Recipe
This creamy tomato soup is not only easy to make but also incredibly satisfying. Here’s why it’s a must-try:
- Comforting: A warm bowl of soup is the perfect cozy meal.
- Quick to Prepare: Ready in under 30 minutes!
- Customizable: Add your favorite toppings for extra flair.
- Kid-Friendly: The cheesy goodness is sure to please even the pickiest eaters.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
- 4 small tortillas, cut into strips
How to Make Cheesy Tomato Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Lower the heat and stir in the heavy cream and 1 cup of shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- While the soup simmers, prepare the tortilla strips. Heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Serve the soup hot, topped with a dollop of sour cream, the remaining shredded cheddar cheese, sliced green onions, and crispy tortilla strips.
Tips for the Best Results
- For an extra depth of flavor, roast the tomatoes before adding them to the soup.
- Adjust the creaminess by adding more or less heavy cream.
- If you prefer a smoother soup, blend the soup with an immersion blender before adding the cheese.
Easy Variations
- Swap out the cheddar for mozzarella or pepper jack for a different flavor profile.
- Add diced bell peppers or carrots for extra veggies.
- Stir in some cooked pasta or rice for a heartier meal.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- A simple green salad to lighten up the meal.
- Crusty bread for dipping into the soup.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the soup 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, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
- 4 small tortillas, cut into strips
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Lower the heat and stir in the heavy cream and 1 cup of shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
5. While the soup simmers, prepare the tortilla strips. Heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
6. Serve the soup hot, topped with a dollop of sour cream, the remaining shredded cheddar cheese, sliced green onions, and crispy tortilla strips.
Notes: For a smoother texture, blend the soup before adding the cheese. Enjoy your comforting bowl of cheesy goodness!
