Tomato Cheddar Soup

Name: Tomato Cheddar Soup
Yield: 6
Ingredients: 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 (or lactose-free milk!); 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves; 8 ounces Cabot Seriously Sharp Cheddar, Extra Sharp Cheddar or White Oak Cheddar, grated (about 2 cups), plus extra for garnish; Salt and ground black pepper to taste; Garlic croutons (optional)

Servings

6

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 Seriously 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 Creamery Cooperative is made up of New England and New York 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 excelling 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!

Ingredients

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 (or lactose-free milk!)
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
8 ounces Cabot Seriously Sharp Cheddar, Extra Sharp Cheddar or White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)

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Directions

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 after allowing to cool for a few minutes. Process in two smaller 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.

Recipe Tips

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.