Creamy Tomato Cheddar Soup

This soup is like a cross between tomato soup and a grilled cheese sandwich. I was shocked at how easy it is to make your own tomato soup. It does not take very long, nor is it a hard process. Take pride in making your own and leave the condensed soup cans to Warhol.



2 (28-ounce) cans whole peeled tomatoes

2 tablespoons extra-virgin olive oil

2 tablespoon unsalted butter

1 medium yellow onion, chopped

1 tablespoon minced garlic

1 tablespoon tomato paste

3 cups chicken broth

1 sprig of thyme

1 teaspoon granulated sugar

1 teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon paprika

½ cup heavy cream

1½ cups shredded sharp Cheddar cheese



In a blender, puree the cans of whole peeled tomatoes with the liquid. Set aside. In a large pot, heat the olive oil and butter over medium heat and once the butter has melted, add the onion. Sauté until the onion is translucent, and add the garlic. Continue to cook until the garlic is golden brown, about 30 seconds.

 Stir in the tomato paste then add the pureed tomatoes, chicken broth, thyme, sugar, salt, pepper and paprika. Bring to a boil, stirring constantly, then let simmer for about 30 minutes.  

Remove the pot from the heat and let cool. Once cool to the touch, use a blender to puree the soup in batches until all of the soup is well blended. Return to the pot and slowly whisk in cream and Cheddar cheese. Continue to whisk until cheese is completely melted and well combined.  

Serve piping hot.  

Note: the soup can be made a day a head of time up to the addition of the cream and Cheddar cheese.


Serves 6, yields about 6 cups of soup. 



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