Creamy Tomato Cheddar Soup That Warms The Heart
Published on February 20, 2024 by Jennifer Efremov
I like to serve this soup with grilled cheese.
Enjoy!!
Creamy Tomato Cheddar Soup
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 28 ounce can San Marzano tomatoes, crushed or whole
- 1 pint cherry tomatoes
- 2 carrots, peeled and chopped
- 1 large sweet onion, roughly chopped
- 4 cups vegetable broth
- 1 tbsp butter
- 1 cup heavy cream
- 3 basil leaves, roughly chopped
- 1 package cheddar shredded cheese
- salt and pepper, to taste
Instructions
- In a large pot sauté the butter, extra virgin olive oil, cherry tomatoes, carrots, sweet onion, and basil for 5 minutes or until soft. Next, add the San Marzano tomatoes and the vegetable broth.
- Cook on medium heat for about 20 minutes or until the vegetables are soft.
- Once the soup is done, move it to a blender and puree, return it to the pot, and add the heavy cream and the package of shredded cheddar cheese.
- Season the soup with salt and pepper but as a side note, I always season my vegetables when they are sautéing.
