Tomato Cheddar Soup Recipe

Name: Tomato Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil, Divided; 2 cloves Garlic, Thinly Sliced; 1 Small Onion, Chopped; 4 cups Chicken Broth Or Stock; 4 Tomatoes, Diced; 1 can (28 Oz. Size) Whole Peeled Tomatoes With Basil; 1 can (14 1/2 Oz. Size) Diced Tomatoes With Basil, Garlic, And Oregano; 1/4 teaspoons Oregano, Or To Taste; 1/2 teaspoons Crushed Red Pepper; 1/2 teaspoons Black Pepper; 3/4 teaspoons Salt; 2 cups Grated Sharp Cheddar, Plus Extra For Garnish; 2 cups Day Old French Bread

Servings: persons

4 Tablespoons Olive Oil, Divided
2 cloves Garlic, Thinly Sliced
1 Small Onion, Chopped
4 cups Chicken Broth Or Stock
4 Tomatoes, Diced
1 can (28 Oz. Size) Whole Peeled Tomatoes With Basil
1 can (14 1/2 Oz. Size) Diced Tomatoes With Basil, Garlic, And Oregano
1/4 teaspoons Oregano, Or To Taste
1/2 teaspoons Crushed Red Pepper
1/2 teaspoons Black Pepper
3/4 teaspoons Salt
2 cups Grated Sharp Cheddar, Plus Extra For Garnish
2 cups Day Old French Bread

1
Preheat oven to 375u00b0F.
2
Heat 2 tablespoons olive oil over medium-high heat, and add garlic and onion. Saute for 2 minutes.
3
Add chicken broth and tomatoes, and simmer over medium heat for 10 minutes, until tomatoes are soft. Add canned tomatoes, oregano, red pepper, black pepper, and salt, and simmer for 10 minutes over medium heat.
4
Use an immersion blender to puree the soup until only small chunks of tomatoes remain. Whisk in shredded cheddar until melted, then simmer for 5 more minutes before serving.
5
Meanwhile, place cubes of bread on a baking sheet and drizzle with remaining 2 tablespoons olive oil. Bake in preheated oven for 10 minutes, or until crisp.
6
Serve soup piping hot and topped with croutons and additional cheddar cheese as desired.

819

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, Divided, 2 cloves Garlic, Thinly Sliced, 1 Small Onion, Chopped, 4 cups Chicken Broth Or Stock, and more.

Yes, Tomato 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!

Tomato Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions