Skip to content

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.


Creamy Tomato Cheddar Soup


  • 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


  • 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.