Soup, when done right, can really hit the spot. This tomato cheddar soup recipe will definitely be a popular one in your household, mainly because it’s creamy and absolutely brimming with flavor. This particular recipe makes six servings, and it’s perfect as a meal on its own, or served as an appetizer. It calls for Cabot Sharp Cheddar—which is always a popular pick—but Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar can be substituted if need be. Once you serve your family this delicious soup, you’ll never go back to canned tomato soup again. After trying this recipe out, please make sure to rate and review it—your feedback is appreciated.
Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese that’s truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoes—the plum tomatoes are absolutely crucial. Also make sure to add chicken or vegetable broth along with half-and-half or milk to add some much-needed creaminess. Add salt or ground black pepper to taste, and garlic croutons and thyme can be added as a little extra garnish. When done properly, a tomato soup like this one can be remarkably hearty and satisfying.
Cabot is made up of 800 family-owned dairy farms, so we know just how important family can be. That’s part of the reason why we take a great deal of pride in our dairy products—we only want to serve the best and we’re committed to exceling at what we do. Remember, after trying this tomato cheddar soup recipe, please rate and review it. Your tips and suggestions are helpful. Finally, feel free to drop us a line on your favorite social media channels—we’re eager to hear what you think!
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
½ cup half-and-half or milk
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)
Cooking for fewer people?
To reduce this recipe to 3 servings cut the ingredients in half (as below) and use a medium-sized pot. The other directions remain the same.
1 tablespoon olive oil
½ cup chopped yellow onion (about ½ medium)
1 teaspoon minced garlic
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 (14-ounce) can Italian plum tomatoes
1 cup chicken or vegetable broth
¼ cup half-and-half or milk
2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
4 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 1 cup), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)
Get the ingredients you need at a convenient nearby location.
HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.
REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well.
RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.
REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
PUREE soup in blender in two batches until smooth. Return to pot. Season with salt and pepper.
PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.
NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.
A local restaurant makes a delicious Tomato Cheddar soup and although I have asked many times, they will not share the recipe. I have been looking for a long time for a recipe and now I have found it! This is delicious and easy to make. From now on, this will be my favorite “go to” recipe. Thank you very much.
I had looked for the perfect homemade tomato soup for years, and THIS IS IT. It is quick, easy, delicious every time, and my family loves it. I buy crushed canned tomatoes instead of plum tomatoes that require hand-crushing. And our family loves a little texture to the soup, so we do not blend it smooth. Both these choices are also little shortcuts that make prep time shorter and minimize mess. The end result is always hearty and perfect. It’s a rainy February day in coastal New England … I hope you’ll excuse me if I leave now to make the best ever tomato cheddar soup!
It is so easy to be happy. Just made it in a double batch ( first time making this soup) and it is boss! If it hasn’t been written here yet in the other comments, having this will cause you to love tomato soup. So good.
Thanks for sharing the recipe.
Wonderful! Fire roasted tomatoes kick this up a notch!
This was delish! Best tomato soul I’ve ever tasted. Has anybody made this with the instapot?
I was trying to copy a soup that I had in Portland, Maine, and this was a great one! I added grilled cheese croutons and it was awesome!
This was sooooo good! My kids were home from college when I made it and ate the whole pot!
I used a can of crushed tomatoes because that’s all I had at home.
sooooo easy and sooooo goood! I used a can of crushed tomatoes, that’s all I had at home. I should have doubled the recipe since my kids ate almost then entire pot in one sitting. Easy enough to make again soon!
This soup recipe is very good and adding the Grilled Cheese Croutons put it over the top! Definitely a hit.
Very good! I followed the recipe exactly except I used fresh tomatoes since canned ones where I live are exhorbitantly expensive. I blanched them first to take the skins off. I could only find mild cheddar cheese and am guessing that the soup is even better with sharp cheddar. I will definitely be making this again!!
This soup is super delicious.I ended up making it twice in a row and doubling it the second time so I had enough to freeze. I have a question though, how much is a serving size? I'm trying to track for Weight Watchers.
**A serving size is approximately 12 ounces.
Wonderful recipe! I’ve made this a few times and it’s a family favorite now. It comes together quickly and easily and it’s yummy!!!
This soup comes approved by my 5 year-old, and highly recommended by myself. The only changes we made were to omit the garlic (I’m allergic), and she wanted to add our left-over roasted Brussels sprouts and some pork tenderloin to make it more like an entree. Even without the add-ins, the flavor is so rich and satisfying, and this was definitely an easy recipe to follow. It’s a keeper!
Absolutely loved this! We used a drained can of diced tomatoes instead of what was called for. Delicious! Don’t use the croutons!!
A delicious variation on my usual tomato soup recipe! As for canned soup?? Never again!!!
My three boys even the non tomato loving non soup loving child ate it!!!!
Yum! This came out great and is so easy to make.
I’ve made this several times and it’s always a hit.