TOMATO CHEDDAR SOUP
Soup, when done right, can really hit the spot. This tomato cheddar soup recipe will definitely be a popular one in your household, mainly because it's creamy and absolutely brimming with flavor. This particular recipe makes six servings, and it's perfect as a meal on its own, or served as an appetizer. It calls for Cabot Seriously Sharp Cheddar-which is always a popular pick-but Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar can be substituted if need be. Once you serve your family this delicious soup, you'll never go back to canned tomato soup again. After trying this recipe out, please make sure to rate and review it-your feedback is appreciated. Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese that's truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoes-the plum tomatoes are absolutely crucial. Also make sure to add chicken or vegetable broth along with half-and-half or milk to add some much-needed creaminess. Add salt or ground black pepper to taste, and garlic croutons and thyme can be added as a little extra garnish. When done properly, a tomato soup like this one can be remarkably hearty and satisfying. Cabot is made up of 800 family-owned dairy farms, so we know just how important family can be. That's part of the reason why we take a great deal of pride in our dairy products-we only want to serve the best and we're committed to excelling at what we do. Remember, after trying this tomato cheddar soup recipe, please rate and review it. Your tips and suggestions are helpful. Finally, feel free to drop us a line on your favorite social media channels-we're eager to hear what you think!
Provided by Cabot Creamery
Number Of Ingredients 7
Steps:
- HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer. REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well. RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot. REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted. PUREE soup in blender in two batches until smooth. Return to pot. Season with salt and pepper. PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired. NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.
TOMATO-CHEDDAR SOUP
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
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.
CREAM OF TOMATO SOUP MIX IN A JAR
A neat way for dehydrators to use their tomatoes and a great thing to keep on hand in the event of an emergency. If you'd like to bump up the flavor a little, replace the salt with chicken bouillon powder. Found online and thought it was too good not to share. :-)
Provided by Molly53
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Powder tomato slices in a blender or with a pestle.
- Add remaining ingredients.
- Add to a glass jar and tightly seal the lid.
- Attach the following instructions on a gift tag: Cream Of Tomato Soup.
- Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking.
Nutrition Facts : Calories 116.2, Fat 4.5, SaturatedFat 2.7, Cholesterol 15.5, Sodium 356.8, Carbohydrate 14.7, Fiber 1.7, Sugar 12.8, Protein 5.4
CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS
Steps:
- 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
- 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
- 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.
ULTIMATE CREAM OF TOMATO SOUP
Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.
Provided by Galley Wench
Categories Low Protein
Time 55m
Yield 6 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
- Line cookie sheet with foil.
- Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
- Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
- Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
- Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
- Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
- Remove from heat and using an immersible blender puree the tomatoes.
- (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
- Add cream, and heat over low heat until hot, about 3 minutes.
- Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
- To Make Ahead.
- This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4
TOMATO, BASIL AND CHEDDAR SOUP
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
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
MOLLIE KATZEN CREAM OF TOMATO SOUP I
This is my all-time favorite tomato soup recipe, and in fact one of my favorite recipes of all time! The sherry, rosemary, and cream cheese, together with the chunks of tomato make an out-of-this-world rich flavor in your mouth! Be prepared for hearty flavor, and a filling meal!
Provided by All-Natural-Nut
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
- Add tomatoes, sherry and honey. Cover and simmer 30-40 minute.
- (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.).
- Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly).
- If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added.
- Serve topped with freshly-chopped parsley.
Nutrition Facts : Calories 188.1, Fat 13, SaturatedFat 7.4, Cholesterol 38.9, Sodium 418.9, Carbohydrate 14.1, Fiber 3.1, Sugar 8.1, Protein 3.9
CREAMY BROCCOLI TOMATO CHEESE SOUP
This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
- Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
- Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
- Add salt if needed, to taste.
- Serve.
Nutrition Facts : Calories 151.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 22.8, Sodium 313.7, Carbohydrate 14.1, Fiber 1.3, Sugar 6.9, Protein 9.8
CREAM OF TOMATO AND CHEDDAR SOUP
Make and share this Cream of Tomato and Cheddar Soup recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a 4 qt pot and saute vegetables over medium heat until slightly softened, about 5 minutes.
- Add the tomatoes, including juice, spice bag, Worcestershire, Tobasco, and 2 c of the stock. Bring to a boil and simmer 1 hour, stirring frequently.
- Remove spice bag and set aside. Puree mixture, in small batches, until smooth. Return puree to pot, add remaining stock and the reserved spice bag. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
- Melt the 2/3 cup butter in a saucepan, then stir in flour. Cook over low heat for 5 minutes, creating a roux, but do not brown. Add the roux to the soup a little at a time, beating well after each addition. Bring to a boil and simmer 10 minutes.
- Stir in cheese, the 1 cuo of butter, and the cream. Heat soup, but do not allow to boil. Season to taste and serve.
Nutrition Facts : Calories 629.1, Fat 57.6, SaturatedFat 33.2, Cholesterol 149.7, Sodium 1091.1, Carbohydrate 14.9, Fiber 2.2, Sugar 4.7, Protein 15.2
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