TOMATO CHEDDAR SOUP
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 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 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!
Provided by Cabot Creamery
Number Of Ingredients 7
Steps:
- 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.
CHEESIEST TOMATO SOUP
Excellent tomato soup served with warm rolls, biscuits, and fresh salads.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g
CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CREAMY TOMATO SOUP
Make and share this Creamy Tomato Soup recipe from Food.com.
Provided by Audrey M
Categories Brunch
Time 13m
Yield 4 2/3 cups
Number Of Ingredients 4
Steps:
- Combine soup and milk in a medium saucepan, stirring with a wire whisk.
- Add tomatoes and cheese.
- Cook over low heat until cheese melts and soup is hot.
Nutrition Facts : Calories 210.4, Fat 10.1, SaturatedFat 6.1, Cholesterol 33.9, Sodium 722.7, Carbohydrate 22.1, Fiber 1.7, Sugar 9.6, Protein 9.9
CHEDDAR CHEESE AND POBLANO CHILI SOUP
OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.
Provided by loveleesmile
Categories < 4 Hours
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.
Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15
TOMATO-CHEDDAR SOUP
Steps:
- In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
- Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
- Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
- Make Ahead
- The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.
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Cuisine AmericanCategory SoupServings 6Calories 275 per serving
- Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 6 minutes. Add the garlic and continue to cook until the garlic is fragrant, about 1 minute.
- Stir in the tomato paste then add the tomatoes with their liquid, chicken broth, thyme, sugar, salt, pepper and paprika. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
- Remove the pot from the heat and let cool. Discard the thyme then once cool to the touch, use a blender to puree the soup in batches until all of the soup is well blended.
- Return the mixture to the pot and slowly whisk in the cream and the Cheddar cheese. Continue to whisk until the cheese has completely melted and is thoroughly combined.
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