Tomato And Cheese Soup Recipes

TOMATO CHEDDAR SOUP

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.

TOMATO CHEESE SOUP

Steps:

• Mix the two cans of tomato soup, milk and cheese together in a saucepan. You can add more milk or cheese.
• Cook until warm.
• Pour over toast.

CREAMY TOMATO AND CREAM CHEESE SOUP

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.

TOMATO BLUE CHEESE SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
• Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

TOMATO AND BLUE CHEESE SOUP

Steps:

• turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.
• Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
• Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
• Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
• Reheat to serve (don't boil). Garnish with bacon and fresh basil.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Steps:

• Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
• Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
• Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
• Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
• Serve the tomato soup topped with the grilled cheese croutons.
• Enjoy!

QUICK TOMATO SOUP WITH GRILLED CHEESE

Steps:

• Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
• Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
• Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
• Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
• Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.