Best Cheesy Tomato Soup 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.

TOMATO SOUP WITH CHEESY GHOST CROUTONS



Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

Nutrition Facts :

INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN



Indian Spiced Tomato Soup with Cheesy Naan image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
1 onion, chopped
1/2 cup fresh cilantro leaves, plus 1 tablespoon chopped stems
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 1/2 pounds plum tomatoes (about 20), cored and roughly chopped
Kosher salt and freshly ground pepper
3/4 teaspoon garam masala
1 8-ounce package naan bread
1 8-ounce package shredded whole-milk mozzarella cheese

Steps:

  • Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
  • Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
  • Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
  • Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.

Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams

EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS



EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS image

Categories     Soup/Stew     Cheese     Tomato     Vegetarian     Quick & Easy     Lunch     Healthy     Sour Cream

Yield 4 bowls

Number Of Ingredients 7

1 can tomato soup
1 can diced tomatoes
1 can diced tomatoes and green chiles*
sour cream, light or regular
corn chips
shredded mexican style cheese
*NOT the kind with lime. This makes the soup too tart.

Steps:

  • 1. In a large bowl, empty the tomato soup concentrate. 2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient. 3. Slowly whisk the can liquid into the soup for a smooth and even texture. 4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon. At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture. TO SERVE: 1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended. 2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup. 3. Sprinkle an even handful of shredded mexican style cheese over top. 4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese. 5. Enjoy!

TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD



Tomato soup with tear & share cheesy bread image

Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

500g pack ciabatta bread mix (we used Wright's)
100g garlic butter , at room temperature (we used Lurpak)
2 tsp dried oregano
175g grated cheddar or mozzarella , or a mixture
a little oil , for greasing
1 onion , chopped
1 carrot , chopped
2 x 400g cans plum tomatoes
1 vegetable stock cube
100g half-fat crème fraîche
pinch of sugar (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
  • Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
  • Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.

Nutrition Facts : Calories 786 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium

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

QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS



Quick tomato soup with cheesy garlic dippers image

Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving

Provided by Good Food team

Categories     Dinner, Soup

Time 25m

Number Of Ingredients 9

400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabasco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves (optional)
1 medium ciabatta roll, halved
1 garlic clove , halved
125g ball mozzarella cheese, shredded

Steps:

  • Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
  • Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.13 milligram of sodium

CHEESY TOMATO RICE SOUP



Cheesy Tomato Rice Soup image

Ever wonder what to do with your leftover rice from Chinese food? This is a fairly ad hoc recipe, open to throwing in whatever you tend to like. Measures are fairly fluid.

Provided by Austenparker

Categories     Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1/2 cup cooked white rice
1 (10 3/4 ounce) can condensed tomato soup (Campbells is best)
1/4 cup frozen peas
2 cooked hot dogs, sliced
1/4 cup of shredded mozzarella cheese
1 tablespoon salsa
1 tablespoon sour cream

Steps:

  • In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
  • Add a dollop of salsa & sour cream for a spicier flavor.
  • Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
  • Bon appetit!

Nutrition Facts : Calories 373.6, Fat 18.7, SaturatedFat 8.3, Cholesterol 37.5, Sodium 1563.2, Carbohydrate 39.6, Fiber 3, Sugar 15.5, Protein 13.1

CHEESY TOMATO SOUP WITH POTATOES



Cheesy Tomato Soup With Potatoes image

After modifying another recipe I came up with this wonderful soup. It tastes even better the second day.

Provided by FDADELKARIM

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (10 1/2 ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
1/2 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 (15 ounce) can diced potatoes, drained (add an extra can if you want chunkier soup)
1 (14 ounce) can crushed tomatoes seasoned with basil garlic & oregano
1/2 cup whipping cream
4 -6 ounces Velveeta cheese, cut into chunks
1/2 cup sharp cheddar cheese, shredded
1 tablespoon flour

Steps:

  • Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
  • Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
  • Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.

Nutrition Facts : Calories 351.3, Fat 22.5, SaturatedFat 14, Cholesterol 78, Sodium 1206.8, Carbohydrate 25.1, Fiber 2.6, Sugar 3.8, Protein 13

FRESH TOMATO SOUP WITH CHEESY CORNBREAD



Fresh tomato soup with cheesy cornbread image

This bread, using wholemeal flour and polenta, is easy to make, full of flavour and pairs perfectly with a smooth soup. It packs in three of your five-a-day, too

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 19

40g wholemeal self-raising flour
85g ground polenta
1 tsp baking powder
40g mature cheddar , finely grated
1 tsp smoked paprika
3 spring onions (35g), finely sliced
1 green chilli , deseeded, finely sliced
1 large egg
125ml milk
2 tsp rapeseed oil
3-5 sticks celery (165g), finely chopped
2 onions , chopped
4 carrots (320g), diced
325g floury potatoes , grated
500g tomatoes , chopped
4 tsp vegetable bouillon powder made up to 1 1/2 litre with boiling water
3 tbsp tomato purée
2 large garlic cloves , finely grated
flat-leaf parsley , chopped, to serve

Steps:

  • First, make the bread. Heat oven to 200C/180C fan/gas 6 and line the base of a non-stick 500g loaf tin with baking parchment. Tip the flour, polenta and baking powder into a bowl with half the cheese, the paprika, onions and chilli, then toss together. Add the egg and milk and mix well. Turn out into the tin and top with the remaining cheese. Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean.
  • To make the soup, heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.
  • Remove from the heat and blitz until smooth with a hand blender. If you're following our Healthy Diet Plan, spoon half the soup into two bowls and scatter with parsley. Cool, then chill the remainder for another day and wrap the remaining bread in foil and store in the fridge for up to three days. Reheat the soup in a pan or microwave, and slice and toast the bread before serving.

Nutrition Facts : Calories 406 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

TOMATO SOUP WITH CHEESY GHOST CROUTONS



Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

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