Tomato Soup with Cheddar – Creamy, Cheesy Comfort in a Bowl

There’s something timeless about a steaming bowl of tomato soup, but when you take it up a notch with creamy cheddar cheese, you create a dish that’s both nostalgic and elevated. This Tomato Soup with Cheddar is the kind of recipe that warms you from the inside out. It’s simple enough for a weeknight dinner yet cozy enough to serve when you’re craving comfort food.

The beauty of homemade tomato soup with cheddar is in its balance. You get the tang of ripe tomatoes, the creaminess of melted cheddar, and just the right amount of herbs and spices to make it taste like it’s been simmering all day (even though it’s ready in under an hour). Whether you’re pairing it with grilled cheese, serving it alongside a crisp salad, or enjoying it on its own with a slice of crusty bread, this soup feels like home in a bowl.

In this post, we’ll break down why this recipe is special, the best ingredients to use, step-by-step cooking instructions, storage options, variations, and FAQs to make sure your soup turns out perfect every single time. By the end, you’ll not only know how to make this Tomato Soup with Cheddar but also how to make it your own.

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What Makes This Tomato Soup with Cheddar Special?

• Cheesy twist on a classic – Tomato soup is already comforting, but the addition of cheddar adds richness and creaminess.

• Quick and weeknight-friendly – Ready in about 40 minutes, it’s ideal for busy schedules.

• Simple ingredients, big flavor – Most items are pantry staples, yet the result tastes like something from a cozy café.

• Customizable – You can make it creamy, chunky, spicy, or even lighter depending on your taste.

• Perfect pairings – Goes beautifully with grilled cheese sandwiches, garlic bread, or a fresh green salad.

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Ingredient Notes

• Tomatoes – Use canned San Marzano tomatoes for the best flavor. Fresh ripe tomatoes work if in season.

• Cheddar cheese – Sharp cheddar melts into the soup, giving a rich, tangy flavor. For extra creaminess, combine with mild cheddar.

• Onion and garlic – These form the flavor base. Yellow onions add sweetness, while garlic deepens the overall taste.

• Chicken or vegetable broth – Adds depth. Use vegetable broth for a vegetarian option.

• Heavy cream (optional) – Makes the soup velvety. Can substitute with half-and-half or coconut cream for dairy-free.

• Butter or olive oil – For sautéing and enhancing flavor.

• Herbs and spices – Basil, thyme, salt, pepper, and a pinch of sugar balance acidity.

• Equipment – An immersion blender is easiest, but a standard blender works too (blend in batches).

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How To Make Tomato Soup with Cheddar

1. Sauté the aromatics
   Heat 2 tablespoons butter in a large pot over medium heat. Add 1 chopped onion and 3 cloves garlic. Cook until softened and fragrant (about 5 minutes).

2. Add tomatoes and broth
   Stir in two 28-ounce cans of whole peeled tomatoes (with juices) and 3 cups chicken or vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20 minutes.

3. Blend until smooth
   Use an immersion blender directly in the pot to puree the soup until smooth. If using a regular blender, carefully blend in small batches (hold the lid with a towel to avoid splatters).

4. Add cheddar and cream
   Stir in 2 cups freshly grated sharp cheddar cheese and ½ cup heavy cream. Cook on low heat, stirring until cheese melts completely and soup thickens slightly.

5. Season and finish
   Taste and adjust seasoning with salt, pepper, and a pinch of sugar if too acidic. Garnish with fresh basil or extra cheddar before serving.

Tip: Always grate your own cheddar—pre-shredded cheese doesn’t melt as smoothly.

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Storage Options

• Room temperature – Let soup cool to room temp for up to 2 hours before refrigerating.

• Refrigeration – Store in airtight containers for up to 4 days.

• Freezing – Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

• Reheating – Warm gently on the stove over medium-low heat. Add a splash of broth or cream if too thick.

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Variations and Substitutions

• Spicy version – Add red pepper flakes or diced jalapeños.

• Smoky twist – Stir in smoked paprika or use smoked cheddar.

• Healthier option – Swap cream for Greek yogurt or omit cheese for a lighter soup.

• Seasonal adaptation – Use fresh garden tomatoes in summer, roasted for extra depth.

• Protein boost – Add cooked chicken, crumbled bacon, or white beans for heartiness.

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Frequently Asked Questions

Can I make this ahead of time?
Yes, it reheats beautifully. Make it a day in advance for even deeper flavor.

What’s the best cheese to use?
Sharp cheddar is best, but you can mix in gouda, parmesan, or mozzarella.

Can I use fresh tomatoes instead of canned?
Absolutely—roast fresh ripe tomatoes first for richer flavor.

Why is my soup grainy?
Pre-shredded cheese can cause graininess. Always grate fresh cheddar.

Can I freeze this soup?
Yes, but add the cheese and cream after thawing for best texture.

How do I make it dairy-free?
Use coconut cream and dairy-free cheddar alternatives.

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Conclusion

This Tomato Soup with Cheddar is creamy, cozy, and easy enough to make any night of the week. It’s the perfect recipe to keep in your back pocket when you need comfort food fast. Try it with a golden grilled cheese or your favorite crusty bread, and you’ll have a meal that makes everyone at the table happy.

If you make this recipe, let me know how it turns out—I’d love to hear your twist on it!

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