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Sharp Cheddar Tomato Soup Recipe
Ash Tyrrell

Sharp Cheddar Tomato Soup Recipe

I first made this sharp cheddar tomato soup on a rainy Sunday when all I wanted was something warm, cheesy, and fuss-free. I pulled a can of fire-roasted tomatoes from my pantry, grated a block of sharp cheddar, and thirty minutes later I had a pot of the creamiest, most comforting soup I'd made in ages.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – this builds the flavor base for softening the onion and garlic
  • 1 medium onion chopped – gives the soup its savory, slightly sweet backbone
  • 3 cloves garlic minced – fresh garlic makes a real difference over the jarred stuff
  • 28 ounces fire-roasted tomatoes canned – the fire-roasted variety adds a smoky depth regular canned tomatoes can't match
  • 4 tablespoons tomato paste – deepens the tomato flavor and thickens the soup slightly
  • 2 cups chicken stock or vegetable stock for a vegetarian version – use low-sodium so you control the final seasoning
  • 1 teaspoon dried thyme – adds a warm herby note that pairs beautifully with cheddar
  • 1 teaspoon salt – adjust to taste once the cheese is stirred in since cheddar brings its own saltiness
  • 1 teaspoon black pepper – freshly ground makes a noticeably better soup
  • 6 ounces sharp cheddar cheese freshly shredded – grate it yourself, since pre-shredded cheese has anti-caking coatings that make soup grainy
  • ½ cup whole milk or heavy cream – this is what gives the soup its silky velvety texture
  • Grilled cheese croutons and minced parsley to serve – totally optional, but they turn this into a full, crave-worthy meal

Method
 

  1. Heat the olive oil in your soup pot over medium heat, then add the chopped onion. Cook it for about 5 minutes, stirring occasionally, until it turns soft and translucent. Stir in the minced garlic during the last 30 seconds so it doesn't burn and turn bitter.
  2. Stir the tomato paste right into the softened onions and garlic, letting it cook for a minute to deepen its flavor. Pour in the fire-roasted tomatoes, breaking them up slightly with your spoon as they heat through in the pot.
  3. Add the chicken or vegetable stock, dried thyme, salt, and pepper, then stir everything together well. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 12 to 15 minutes.
  4. Remove the pot from the heat and let it cool for a few minutes before blending. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, until it's completely smooth.
  5. Return the blended soup to low heat and stir in the freshly shredded cheddar a handful at a time, letting each addition melt fully before adding more. Finish by stirring in the milk or cream, then taste and adjust the salt and pepper before ladling it into bowls.

Notes

  • I always shred my own cheddar block instead of buying pre-shredded bags, because it melts so much smoother into the soup.
  • I keep the heat low when adding the cheese, since high heat can make it clump or turn slightly grainy instead of silky.
  • I like to blend the soup in two batches rather than crowding my blender, which gives me a much creamier final texture.
  • I taste and season again after the cheese goes in, because cheddar adds its own saltiness that can throw off the balance.
  • I add a small pinch of sugar if my tomatoes taste a bit too acidic, which mellows the flavor without making the soup sweet.