Go Back
Smoky Cheddar Tomato Soup Recipe
Ash Tyrrell

Smoky Cheddar Tomato Soup Recipe

I started making this smoked cheddar soup after one too many overpriced bowls at a cafe near my office, and honestly, mine turns out better every single time. There's something about that deep, smoky cheddar melting into a rich tomato base that makes this feel like a restaurant dish even though it comes together in one pot on my stove.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter — builds the base of the roux and adds a rich silky texture
  • 1 medium yellow onion diced — brings natural sweetness that balances the tangy tomatoes
  • 2 cloves garlic minced — adds depth, don't let it brown or it turns bitter
  • 3 tablespoons all-purpose flour — thickens the soup so it clings nicely to the spoon
  • 1 tablespoon tomato paste — deepens the tomato flavor before the liquid goes in
  • 28 ounces canned crushed tomatoes — the backbone of the soup fire-roasted works great for extra smokiness
  • 3 cups chicken or vegetable broth — thins the base to the right consistency without watering down flavor
  • 1 cup heavy cream — gives the soup its signature velvety finish
  • 2 ½ cups shredded smoked cheddar — shred it fresh off the block pre-shredded cheese won't melt as smoothly
  • ½ teaspoon smoked paprika — reinforces the smoky flavor if your cheddar isn't smoky enough on its own
  • 1 teaspoon Worcestershire sauce — adds a savory umami backbone you won't quite place but will definitely miss if it's gone
  • Salt and black pepper to taste — always season at the end since the cheese already carries some salt
  • Fresh basil chopped, for garnish — adds a bright, herby contrast to the rich soup

Method
 

  1. Melt the butter in your pot over medium heat, then add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. This step lays the groundwork for every layer of flavor that follows.
  2. Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste. Add the tomato paste and stir it in until everything turns a deep, rusty red color. This thickens your soup and intensifies the tomato flavor right from the start.
  3. Slowly pour in the crushed tomatoes and broth, whisking as you go to prevent any lumps from forming. Bring the mixture up to a gentle simmer and let it cook uncovered for about 15 minutes, stirring occasionally so nothing sticks to the bottom.
  4. Once the soup has simmered and thickened slightly, use an immersion blender to puree it until smooth. If you're using a standard blender, work in batches and vent the lid so steam can escape safely.
  5. Lower the heat and stir in the heavy cream, smoked paprika, and Worcestershire sauce. Add the shredded smoked cheddar a handful at a time, stirring until each addition melts fully before adding more. This keeps the cheese silky instead of clumpy or grainy.
  6. Taste your soup and add salt and pepper as needed, keeping in mind the cheddar already brings some saltiness. Ladle it into bowls and finish with a sprinkle of fresh basil for a pop of color and flavor.

Notes

  • I always shred my own cheddar instead of buying pre-shredded, since the anti-caking coating keeps it from melting smoothly.
  • I lower the heat before adding cheese every single time, since high heat makes cheese soups grainy and separated.
  • I like using fire-roasted crushed tomatoes when I want an even deeper smoky flavor without adding more paprika.
  • I never skip blending the soup first, since it gives that thick, velvety texture before the cheese even goes in.
  • I keep a splash of extra broth on hand in case the soup thickens too much after sitting, which happens more than you'd think.