Best Tomato Cheddar Soup Recipes

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TOMATO, DILL AND WHITE CHEDDAR SOUP



Tomato, Dill and White Cheddar Soup image

Categories     Soup/Stew     Food Processor     Tomato     Lunch     Cheddar     Spring     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatoes with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

Steps:

  • Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
  • Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
  • Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

CHEDDAR DUMPLING TOMATO SOUP



Cheddar Dumpling Tomato Soup image

Classic tomato soup gets an update with hearty dumplings from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
½ yellow onion, roughly chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 (28 ounce) can crushed tomatoes
2 cups water, divided
2 teaspoons salt
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper, plus more to taste
¼ cup shredded sharp Cheddar cheese
½ cup buttermilk, shaken
2 tablespoons chopped fresh Italian parsley
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium ovenproof pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add garlic and Italian seasoning and cook until fragrant, about 1 minute. Pour in the can of tomatoes. Add about 1 cup of water to the pot. Bring the soup to a simmer and then immediately turn the heat down to low. Cook the soup, uncovered, for about 10-15 minutes, until slightly thickened and very fragrant.
  • Transfer the soup, in batches if necessary, to a blender and pulse until very smooth, allowing steam to escape while you process (or use an immersion blender and blend the soup in the pot). Return the pureed soup to the pot. Add salt. Mix in additional water, as needed, if the soup is too thick. Set aside.
  • For the Dumplings: In a medium bowl, mix together the flour, baking powder, salt and black pepper. Add cheese and mix until evenly distributed. Pour in the buttermilk and mix until the dough is combined and wet. Using a tablespoon or ice cream scoop, drop balls of dough into the soup.
  • Cover the pot with Reynolds Wrap® Aluminum Foil and transfer to the oven. Bake for 20-25 minutes, until the dumplings are cooked and fluffy.
  • Garnish each soup bowl pepper and a sprinkling of parsley.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 36.3 g, Cholesterol 8.6 mg, Fat 6.8 g, Fiber 4.9 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 1770.8 mg, Sugar 2.2 g

TOMATO, BASIL, AND CHEDDAR SOUP



TOMATO, BASIL, AND CHEDDAR SOUP image

Categories     Soup/Stew     Tomato     Dinner

Yield 6 servings

Number Of Ingredients 11

2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
alt and pepper to taste

Steps:

  • Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD



Tomato Soup with Cheddar Dill Popcorn and Reuben Salad image

You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

1 large onion
2 large cloves garlic
2 tablespoons butter
EVOO
Salt and pepper
1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika
1 teaspoon oregano or marjoram
1 teaspoon red chili flakes
1 teaspoon sugar or acacia honey
2 cups chicken or vegetable stock
1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions)
1 can (14 ounces) diced fire-roasted tomatoes
1/4 cup yellow or white cheddar powder
2 tablespoons dry dill
1 teaspoon celery seed
1/2 cup popcorn kernels
1 stick butter, melted
1/4 cup heavy cream, optional
About 2/3 cup sour cream
About 1/3 cup ketchup, Sir Kensington's preferred brand
About 1/4 cup relish, Wickle's preferred brand
About 1 1/2 teaspoons Worcestershire sauce
Salt and pepper
1 teaspoon (scant 1/3 palm full) celery seed
1 head iceberg lettuce
1/2 pound pastrami
1/2 pound brisket or turkey breast
1/2 pound corned beef
3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill
2 half-sour or garlic deli pickles sliced

Steps:

  • Gather your ingredients.
  • For the tomato soup: Peel onion and chop, crush the garlic and chop.
  • In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
  • Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
  • Core and quarter the lettuce and thinly slice each quarter wedge.
  • Stack and slice the deli meats and cheese into 1-inch wide strips.
  • To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
  • Combine cheese powder with dill and celery seed.
  • Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
  • Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES



Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches image

"This creamy tomato soup is an updated version of a childhood favorite - Muir Glen's consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it." says Chef Will Gilson from Garden at the Cellar Gastropub in Boston

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1/4 cup olive oil
1 medium onion, diced
1 tablespoon finely chopped garlic
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, undrained
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened, or olive oil
12 slices white bread
12 slices aged Cheddar cheese (6 oz)
12 large fresh basil leaves

Steps:

  • In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
  • Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
  • Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 17 g, ServingSize 1 serving, Sodium 1150 mg, Sugar 8 g, TransFat 1 g

POTATO BACON TOMATO AND CHEDDAR SOUP



POTATO BACON TOMATO AND CHEDDAR SOUP image

Number Of Ingredients 8

potatoes
butter
onions
bacon
chicken stock
can stewed tomatoes
cheddar cheese
milk or cream

Steps:

  • Brown together, 1/2 pkg. bacon, 1/4 cup butter and 2 med. onions. Add potatoes (6-8 cut (although I have used 8-10) with 1 box of chicken broth/stock and salt and pepper. Cook until potatoes are cooked. Add 1 can diced tomatoes. Cover and cook (low heat(--1.2 hour Let cool slightly and using a hand blender, blend until smooth or chunky (as you like it). Add cream or milk until it is as thin or thick as you like it. Serve with shredded cheddar cheese. If you want to freeze the soup in containers, don't add the milk until you are heating it to serve. b

TOMATO POTATO CHEDDAR SOUP



Tomato Potato Cheddar Soup image

This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.

Provided by MsSally

Categories     Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 20

12 ounces beer (or use broth)
4 cups chicken broth
3 lbs potatoes (peeled and cut in chunks)
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter
1 large onion (chopped)
1 carrot (sliced)
1 stalk celery (sliced)
5 garlic cloves
28 ounces diced tomatoes
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons flour
1 cup cream
Tabasco sauce
1/2 teaspoon mustard powder
1 1/2 cups sharp cheddar cheese
salt and pepper

Steps:

  • In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
  • Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
  • Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
  • Remove bay leaves and enjoy.

TOMATO-CHEDDAR SOUP



Tomato-Cheddar Soup image

This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons pure olive oil
1 cup sweet onion, diced
1 garlic clove, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 cups chicken broth, 30% less sodium
1 cna diced tomato (796ml)
1 teaspoon Worcestershire sauce
1 cup Canadian cheddar cheese, divided
fresh thyme leave

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
  • Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
  • Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.

SPICY TOMATO AND CHEDDAR SOUP



Spicy Tomato and Cheddar Soup image

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 small red onion, chopped
2 teaspoons fresh oregano leaves, chopped
2 cups chicken broth
1 teaspoon hot sauce
One 28-ounce can diced fire-roasted tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups grated sharp Cheddar
Croutons, recipe follows
2 cups cubed day-old French bread
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Line a sheet pan with foil.
  • Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
  • Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
  • Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
  • Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
  • Preheat the oven to 375 degrees F.
  • Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.

TOMATO-CHEDDAR SOUP



Tomato-Cheddar Soup image

Categories     Sandwich     Tomato     Side     Dinner     Lunch     Cheddar     Kosher     Simmer     Boil

Yield makes about 6 cups; serves 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1/2 medium onion, diced
1 28-ounce can plus 1 14 1/2-ounce can crushed tomatoes in puree
3/4 teaspoon white pepper
3/4 teaspoon kosher salt
10 ounces semihard cheese (see page 23), grated (2 1/2 cups)
1/2 cup heavy cream

Steps:

  • In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
  • Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
  • Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
  • Make Ahead
  • The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.

ROASTED TOMATO SOUP WITH BROILED CHEDDAR



ROASTED TOMATO SOUP WITH BROILED CHEDDAR image

Categories     Soup/Stew

Yield 4

Number Of Ingredients 12

Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Steps:

  • Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste. Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you're using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you'd like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately. Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

ROASTED TOMATO-CHEDDAR SOUP RECIPE



Roasted Tomato-Cheddar Soup Recipe image

Provided by sandy_h

Number Of Ingredients 10

3 lb plum tomatoes, halved (about 14 or 15 medium tomatoes)
1 medium-size yellow onion, quartered
6 large garlic cloves, smashed
10 thyme sprigs
2 Tbsp olive oil
1/4 tsp black pepper, plus more for serving
1 Tbsp kosher salt, divided
3 cups lower-sodium chicken broth
1 1/2 Tbsp balsamic vinegar
6 oz sharp cheddar cheese, shredded (about 1 1/2 cups), plus more for serving

Steps:

  • Preheat oven to 425. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1/2 Tbsp of the salt on a large rimmed baking sheet. Arrange tomatoes evenly, cut side down, on backing sheet. Bake in preheated oven until tomato skins begin to blister, 25 to 30 minutes. Peel and discard skins from cooked tomatoes; discard thyme from baking sheet. Transfer peeled tomatoes, onion, garlic, and any accumulated juices from baking sheet to a Dutch oven. Add broth, vinegar, and remaining 1/2 Tbsp salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium, simmer 10 minutes. Remove from heat; stir in cheese until melted and smooth. (If soup is not completely smooth, process once more with immersion blender.) Spoon soup evenly into 6 bowls; sprinkle with additional cheese and pepper.

TOMATO, BASIL AND CHEDDAR SOUP



Tomato, Basil and Cheddar Soup image

Easy to make and yummy. Better than any soup out of a can. Yes, it uses canned tomatoes, but you know what I mean...

Provided by didyb

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/4 cup yellow onion, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
1 cup low-fat plain yogurt
1 cup cheddar cheese, grated
1/2 teaspoon dried basil
1 teaspoon oregano
2 teaspoons sugar
1/4 teaspoon pepper

Steps:

  • In soup pot, add olive oil.
  • Cook onion until tender.
  • Add garlic and cook a few more minutes.
  • Add tomatoes (with juice) and vegetable broth.
  • Stir in basil, oregano, sugar, pepper.
  • Simmer about 15 minutes.
  • Use stick blender to smooth to desired consistancy.
  • Add yogurt and cheese and heat through.

Nutrition Facts : Calories 154.2, Fat 9.3, SaturatedFat 4.7, Cholesterol 22.2, Sodium 159.7, Carbohydrate 10.9, Fiber 1.6, Sugar 7.9, Protein 8

TOMATO, BASIL & CHEDDAR SOUP



TOMATO, BASIL & CHEDDAR SOUP image

Categories     Soup/Stew     Tomato

Number Of Ingredients 11

2 28 oz cans of diced tomatoes
1 yellow onion chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

Steps:

  • Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about 3-4 minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper to taste. Place the lid back onto the pot and allow to simmer ten minutes. At the end, sitr in the greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheese and dollop of sour cream if desired.

V8 VELVETY TOMATO-CHEDDAR SOUP



V8 Velvety Tomato-Cheddar Soup image

Recipe from First Magazine 11/3/08. Feel free to substitute veggie broth for the chicken broth to make this a great vegetarian recipe!

Provided by januarybride

Categories     Cheese

Time 1h2m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup uncooked brown rice
1 cup chopped onion
1 cup chopped carrot
2 tablespoons butter
1 quart chicken broth or 1 quart vegetable broth
1 cup vegetable juice
1 cup fat-free half-and-half
1 1/2 cups shredded cheddar cheese

Steps:

  • In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
  • Add broth and bring to a boil.
  • Reduce heat and simmer 35 minutes or until rice is tender.
  • In a blender, puree mixture for 2 minutes and then return it to the saucepot.
  • Add the juice and cook 10 minutes.
  • Stir in the half and half and cheese.
  • When cheese is melted, serve up the soup.
  • Garnish with kettle corn and some fresh chives.

Nutrition Facts : Calories 380.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 62.8, Sodium 1292.5, Carbohydrate 25.4, Fiber 2.5, Sugar 9.3, Protein 19.2

TOMATO, BASIL, & CHEDDAR SOUP



Tomato, Basil, & Cheddar Soup image

How to make Tomato, Basil, & Cheddar Soup

Provided by @MakeItYours

Number Of Ingredients 12

Makes 6 servings
2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

Steps:

  • Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

TOMATO CHEDDAR SOUP



TOMATO CHEDDAR SOUP image

Categories     Soup/Stew

Number Of Ingredients 14

2 cans tomato juice (46oz)
1 can crushed tomantoes (29oz)
2 cans diced tomatoes (14oz)
1 diced onion
2 fresh tomatoes, diced
3 cups milk
4 tbsp butter
3 tbsp sugar
1 1/2 tbsp baking soda
garlic salt
parsley
dried basil
black pepper
2 jars Ragu double cheddar cheese sause (20oz)

Steps:

  • IN a large soup pot, over medium heat, saute onion in butter until just tender. Add tomato juice, crushed tomatoes, diced tomatoes, and the chopped fresh tomatoes. Add the milk & stir. Add the sugar & stir. Add the baking soda, continue to stir until the foam has decreased. Add the garlic salt, parsley, basil and pepper to taste. Add the 2 jars of Ragu cheddar cheese sauce and stir until dissolved.

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