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Creamy Tomato Cheddar Soup: Comfort in a Bowl

There’s nothing quite like a bowl of creamy tomato cheddar soup to warm you up on a chilly day. This rich and velvety soup blends the tangy goodness of ripe tomatoes with the indulgent sharpness of cheddar, creating a perfect harmony of flavors.
The best part? It’s incredibly easy to make, requiring only a handful of ingredients you probably already have in your kitchen. Begin by sautéing onions and garlic to build a savory base, then add crushed tomatoes, vegetable broth, and a splash of cream for that luxurious texture. The real magic happens when you stir in freshly grated sharp cheddar cheese, melting it into the soup for an irresistible creamy finish.
The result is a comforting, bowl-licking good soup that’s both rich and vibrant. Whether you pair it with a crispy grilled cheese sandwich or enjoy it solo, this creamy tomato cheddar soup is the ultimate cozy meal for any day. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes

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.

Equipment

  • 1 Large Dutch Oven
  • 1 Blender or Immersion Blender