This Tomato Cheddar Soup is the ultimate comfort food, delivering a creamy, velvety texture without a drop of heavy cream. The base relies on the bright acidity of fresh tomatoes and a deep umami boost from tomato paste, balanced by the savory richness of chicken stock. Sharp cheddar cheese melts into the simmering broth, creating a luxurious, golden hue and a bold flavor profile that stands up to the earthy notes of thyme, basil, and tarragon. It’s a hearty, protein-packed meal that feels indulgent yet simple to prepare. Perfect for chilly evenings, this soup pairs beautifully with crusty bread or a simple green salad. ItâÂÂs a reliable weeknight dinner that comes together quickly using pantry staples you likely already have on hand.
Tomato Cheddar Soup
Description
This Tomato Cheddar Soup is the ultimate comfort food, delivering a creamy, velvety texture without a drop of heavy cream. The base relies on the bright acidity of fresh tomatoes and a deep umami boost from tomato paste, balanced by the savory richness of chicken stock. Sharp cheddar cheese melts into the simmering broth, creating a luxurious, golden hue and a bold flavor profile that stands up to the earthy notes of thyme, basil, and tarragon. It&# 226;ÂÂs a hearty, protein-packed meal that feels indulgent yet simple to prepare. Perfect for chilly evenings, this soup pairs beautifully with crusty bread or a simple green salad. ItâÂÂs a reliable weeknight dinner that comes together quickly using pantry staples you likely already have on hand.Ingredients
Directions
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Process the canned tomatoes in a food processor until smooth, then press through a fine-mesh strainer to remove seeds and skins, discarding the solids.
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In a large pot or Dutch oven, combine the strained tomatoes, chicken stock, tomato paste, basil, thyme, and tarragon.
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Bring the mixture to a gentle simmer over medium heat, stirring frequently to ensure the tomato paste dissolves completely.
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Reduce heat to low and gradually add the grated cheddar cheese in handfuls, stirring constantly until fully melted and incorporated.
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Continue to simmer gently for 20 minutes, stirring occasionally to prevent the cheese from settling and burning on the bottom of the pot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1329.1kcal
- % Daily Value *
- Total Fat 88.4g136%
- Saturated Fat 45.7g229%
- Cholesterol 388.2mg130%
- Sodium 1478.0mg62%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 1.7g7%
- Sugars 4.7g
- Protein 111.4g223%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother texture, you can blend the entire soup with an immersion blender after the cheese has melted.
To make this soup vegetarian, substitute the chicken stock with a high-quality vegetable broth.
If the soup becomes too thick upon standing, thin it out with a little extra stock or water before reheating.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring often, as the cheese may seize up if heated too quickly.
