Cream of Tomato and Cheddar Soup Recipe

Name: Cream of Tomato and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1 small onion, finely chopped; 4 stalks celery, finely chopped; 3 carrots, finely chopped; 2 lbs canned Italian plum tomatoes, chopped; 3 teaspoons pickling spices, tied in a cheesecloth bag; 2 teaspoons Worcestershire sauce; ¼ teaspoon Tabasco sauce; 8 cups chicken broth; ⅔ cup butter; ⅔ cup flour; 34 lb vermont extra-sharp cheddar cheese, shredded; 1 cup butter; 1 cup heavy cream; salt and pepper; crouton, cheese, and parsley for garnish

Servings: persons

4 tablespoons extra virgin olive oil
1 small onion, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
2 lbs canned Italian plum tomatoes, chopped
3 teaspoons pickling spices, tied in a cheesecloth bag
2 teaspoons Worcestershire sauce
¼ teaspoon Tabasco sauce
8 cups chicken broth
⅔ cup butter
⅔ cup flour
34 lb vermont extra-sharp cheddar cheese, shredded
1 cup butter
1 cup heavy cream
salt and pepper
crouton, cheese, and parsley for garnish

1
Heat oil in a 4 qt pot and saute vegetables over medium heat until slightly softened, about 5 minutes.
2
Add the tomatoes, including juice, spice bag, Worcestershire, Tobasco, and 2 c of the stock.
3
Bring to a boil and simmer 1 hour, stirring frequently.
4
Remove spice bag and set aside.
5
Puree mixture, in small batches, until smooth.
6
Return puree to pot, add remaining stock and the reserved spice bag.
7
Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
8
Melt the 2/3 cup butter in a saucepan, then stir in flour.
9
Cook over low heat for 5 minutes, creating a roux, but do not brown.
10
Add the roux to the soup a little at a time, beating well after each addition.
11
Bring to a boil and simmer 10 minutes.
12
Stir in cheese, the 1 cuo of butter, and the cream.
13
Heat soup, but do not allow to boil.
14
Season to taste and serve.

17491

kcal

Calories

1406

Fat

Carbs

1122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 1 small onion, finely chopped, 4 stalks celery, finely chopped, 3 carrots, finely chopped, and more.

Yes, Cream of Tomato and Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Tomato and Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions