Best Cheesy Tomato Soup With Potatoes Recipes

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CHEESY TOMATO SOUP



Cheesy Tomato Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
One 32-ounce bottle tomato juice
Two 14.5-ounce cans stewed tomatoes
3 tablespoons sugar
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino cheese
1/2 cup chopped fresh basil
Finely minced fresh parsley, for serving
12 slices baguette
6 tablespoons olive oil
6 thick slices Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
  • Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
  • For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
  • Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
  • To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!



Easy Cheesy Tomato Potato Chickpea Soup! image

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!

Provided by KerfuffleUponWincle

Categories     Potato

Time 27m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium white onion (chopped)
14 ounces chicken broth
6 medium russet potatoes (peeled, medium-large size dice)
1/2 teaspoon salt
1/8 teaspoon black pepper (scant, coarse ground)
2 bay leaves
2 pinches fennel seeds (optional)
14 1/2 ounces stewed tomatoes (broken up)
15 ounces canned chick-peas (rinsed and drained)
12 ounces evaporated milk
2 cups sharp cheddar cheese (shredded)

Steps:

  • Saute onion in olive oil.
  • Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
  • Boil gently about 15 minutes until potatoes are tender, but not falling apart.
  • Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
  • Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
  • Remove bay leaves before serving.
  • Serves 8-10.

Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2

HOMEMADE CHEESY POTATO SOUP



Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP



Sonoran-Style Potato, Cheese, and Tomato Soup image

My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.

Provided by Christian Reynoso

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1-2 poblano or Anaheim chiles, seeds removed, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 medium green or yellow summer squash, cut into ½" pieces
1 lb. Yukon Gold potatoes (3-4 large), scrubbed, cut into ½" pieces
6 cups chicken broth (not low-sodium)
1 cup cherry tomatoes, halved
⅓ cup oregano or marjoram leaves
1½ tsp. red wine vinegar
½ cup whole milk or half-and-half (optional)
10 oz. queso fresco, cut into ½" pieces

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.

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