Tomato Cheddar Soup

Ah, tomato cheddar soup—a delightful fusion of tangy tomatoes and rich, melty cheddar that warms you up with every spoonful. For me, few dishes manage to trigger the deep-seated nostalgia and warmth that this creamy concoction does. Perfect for chilly evenings, lazy weekends, or simply whenyou're craving pure comfort food, tomato cheddar soup stands as a testament to the magic that simple ingredients can create. 

Serve it with fresh dill, crackers, or on its own and you'll fall in love with this rich, creamy soup before you know it.

Because all recipes require a bit of rambling before we get to the good stuff…let me tell you a little bit about my history with tomato soup before I dive into the recipe.

A Lifetime of Love for Tomato Soup

When I was in preschool, some days my best friend and I would go to her house after school for lunch before my mom picked me up. Other days, she would come to my house for lunch before her mom picked her up. Anyway, one thing was for sure: when we had our choice for what was for lunch, we ALWAYS chose tomato soup. And luckily, that often came with a side of grilled cheese.

Over the years, my love for tomato soup hasn’t wavered one bit. It’s one of my all-time favorite comfort foods (and it’s vegetarian!).

I usually top it with soda crackers and dill, and sometimes a sprinkle of cheese. (When I was younger I would add a scoop of Cheez Whiz to it…). I used to love Campbell’s tomato soup, but since Whipple surgery, it makes me sick when I eat it which is a bummer! So, there goes something I used to eat at least once a week.

Thank goodness making your own tomato soup tastes even better than anything you could ever get in a can!

While it takes more work than heating up the contents of a can with milk and water, making your own tomato soup is a (small) labor of love that pays off BIG TIME!

Enter: My homemade tomato cheddar soup! It’s soooo satisfying, comforting, and delicious!

Ingredients

Here's what you'll need:

1. Cans of peeled tomatoes (unseasoned)
2. Butter
3. Olive oil
4. Onion
5. Garlic
6. Tomato paste
7. A sprig of thyme (make sure to remove it before blending the soup!)
8. Heavy cream
9. Vegetable broth
10. Sugar
11. Salt
12. Paprika
13. Onion powder
14. Fresh dill
15. Shredded cheddar cheese (shred your own cheese from the block—don't use the bagged kind!)

Other tomato recipes

Can't get enough tomatoes? I can't blame you.

Here are some other recipes to try next: 

• BAKED TOMATOES STUFFED WITH PARMESAN & PANKO CRUMBS
• BASIL WHIPPED FETA WITH ROASTED CHERRY TOMATOES
• WHIPPED FETA GRILLED CHEESE WITH BLISTERED TOMATOES
• BURST TOMATO PASTA WITH BASIL

Tomato Cheddar Soup

📖 Recipe

Tomato Cheddar Soup

What says comfort food better than tomato cheddar soup? Cheesy soup is always a win, and you can't beat the combination of tomato soup with cheese and fresh dill! And of course, plenty of soup crackers for topping, too.

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 6

Calories 324 kcal

Ingredients

  

1x2x3x

• 56 oz cans of peeled tomatoes unseasoned
• 2 tablespoon olive oil
• 2 tbsp butter unsalted
• 1 medium onion chopped
• 3 cloves garlic minced, about 1 tbsp
• 1 sprig thyme
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ cup heavy cream
• 1.5 cups cheddar cheese, shredded shredded from the block, do not use bagged cheese
• 2 tablespoon dill, fresh

Instructions

 

• Puree tomatoes in a blender or food processor until they’re very smooth.
• Heat olive oil and butter in a large pot until melted, and then add onions.

  Cook your onions until they’re translucent, about ten minutes.
• Add garlic, cook for one minute. Add tomato paste, stir.

  Add pureed tomatoes, broth, thyme, sugar, salt and pepper, and paprika, and dill.
• Bring to a boil, then let simmer for 30 minutes.

  Remove the sprig of thyme.
• Using an immersion blender or regular blender (be sure to lift the lid SLIGHTLY to let steam escape), blend the soup until very smooth.
• Add cheese and cream, stir well until cream is incorporated and the cheese begins to melt.

  Serve on its own, or top with crackers or croutons and more fresh dill!

Nutrition

Calories: 324kcalCarbohydrates: 17gProtein: 10gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 61mgSodium: 1449mgPotassium: 608mgFiber: 3gSugar: 10gVitamin A: 1393IUVitamin C: 28mgCalcium: 307mgIron: 3mg

Tried this recipe?Let us know how it was!

By the way, I have a new page on my site with a bunch of helpful links. It has links to my social profiles, LTK, Amazon Storefront, etc. There's NO pressure to shop from any of these links. But if you're curious about the products I use, etc., that's where you'll find them. As always, I appreciate your support SO much!

Hope you love it!

xo,

Chelsea