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Tomato Cheddar Soup

Tomato Cheddar Soup recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 1329.1
Dietary: Gluten-free
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
  • 4 cup Chicken stock
  • 3 cup Cheddar cheese; grated
  • 2 lg Cans tomatoes
  • 1 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/2 teaspoon Tarragon
  • 1 (6 oz.) can tomato paste
Directions
  1. 1
    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.
  2. 2
    In a large pot or Dutch oven, combine the strained tomatoes, chicken stock, tomato paste, basil, thyme, and tarragon.
  3. 3
    Bring the mixture to a gentle simmer over medium heat, stirring frequently to ensure the tomato paste dissolves completely.
  4. 4
    Reduce heat to low and gradually add the grated cheddar cheese in handfuls, stirring constantly until fully melted and incorporated.
  5. 5
    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.

Keywords: tomato, cheddar, soup, cheese, comfort food, creamy, basil, thyme, tarragon, chicken stock, warm, hearty, easy, weeknight dinner, vegetarian option, blended, simmered, rich flavor, pantry staples
Read it online: https://www.chefs-mate.com/recipe/tomato-cheddar-soup/