A Deliciously Tasty Tomato Cheddar Soup Recipe

Are you looking for a soup that tastes like a hug for your stomach? You’ve come to the right place.

My deliciously tasty tomato cheddar soup recipe is all of the goodness of a cheese toasty combined with the rich, tangy taste of tomatoes. And it’s super simple to make, mainly requiring basic ingredients that you likely already have on hand.

And once you’ve mastered the essentials, you can start experimenting with new flavors by changing up your spice profile or trying different types of cheddar.

Ready? Let’s get cooking.

A Deliciously Tasty Tomato Cheddar Soup Recipe

What You Need

  • Large saucepan
  • Cheese grater
  • Immersion blender


  • 1 tablespoon olive oil or butter
  • 1 medium white onion
  • 2 cloves of garlic
  • 1 tablespoon of all-purpose flour
  • 1 cup of chicken broth
  • 1 can of whole, peeled tomatoes
  • 1 tablespoon of tomato paste
  • ¼ cup of milk or cream
  • 2 sprigs of thyme
  • 1 cup of sharp, mature cheddar, grated
  • Salt
  • Pepper


  • Chop your onion and mince your garlic so they’re ready to go when you start cooking.
  • Heat your olive oil or butter in a saucepan over medium heat.
  • Sauté your onions, stirring often, until soft and glossy (about four minutes).
  • Add your garlic and fry for about a minute.
  • Add your flour and stir until combined.
  • Remove your saucepan from the heat.
  • Chop your tomatoes into large chunks and add them to the pan, along with the liquid from the can.
  • Add your tomato paste, broth, and milk.
  • Strip your thyme leaves from their sprigs and add them to the saucepan.
  • Mix all your ingredients and return the pan to the stove, bringing it to a simmer.
  • Cook for about fifteen minutes, occasionally stirring to prevent sticking or burning.
  • Remove the saucepan from the heat and gradually add your cheese, stirring it in as it melts (keep some for garnishing).
  • Allow your soup to cool for a few minutes, and then puree it with your immersion blender.
  • Garnish with your remaining cheese, add salt and pepper, and serve immediately.

This recipe makes enough soup for three hearty servings, but you can double the recipe for a larger batch.

Serving Suggestions

Crunchy croutons are perfectly suited to a dish like this, along with some freshly chopped parsley and a swirl of heavy cream.

Alternatively, serve up your tomato cheddar soup with a slice of fresh, hot, buttery toast.

Let’s talk herbs and spices

While the recipe above is perfect for a tasty, tangy soup, you can mix it up to suit your personal preferences by experimenting with different herbs and spices. I love thyme and rosemary, but basil and bay leaves are just as good, giving the flavor of this soup an Italian bend.

For a soup with a bit of a bite, I also like to add smoked paprika or chili flakes, especially in the colder months of the year. Either way, whatever herb or spice you choose to add should elevate the flavors of your tomato and cheddar without overpowering them.

Choosing the right cheese for your soup

Selecting the perfect cheese for your tomato cheddar soup is half the fun of this recipe. Indeed, as I’m sure you know, cheddar is available in a horde of different flavors and types but is predominantly divided into three categories, namely: mild, sharp, and extra sharp.

With tomato having such a strong taste already, I definitely recommend opting for a sharp or extra sharp cheese variety, like New York style cheddar. Cheddars with more intense flavors are usually aged for between 6 to 12 months, during which they take on a nutty, earthy taste that really stands out in a soup like this.

Are canned tomatoes the best option for this soup?

Canned tomatoes are not necessarily the best option for this soup; they’re just the most convenient. That said, nothing is stopping you from using fresh tomatoes, especially if they’re approaching over-ripeness.

To prepare fresh tomatoes for this tasty recipe, you’ll need to roast them first to soften them and bring out their delicious aromas. The process is simple. Just pop your tomatoes into a roasting dish, drizzle them with olive oil, and cook them at 200C/400F for around 20 minutes.

Once cooled, try to remove as much of their peels as possible for a smooth, creamy soup consistency. It’s also worthwhile to retain the runoff in the roasting dish to add to the rest of your ingredients in lieu of the liquid you’d usually get in a tin of canned tomatoes.

Is tomato cheddar soup unhealthy?

While tomatoes are high in vitamins and beneficial nutrients, cheese can contain quite a lot of calories, making this a tricky question to answer.

Overall, this soup is rich and filling, meaning you won’t necessarily overindulge, and therefore, you can count it as a healthy lunch option in moderation.

Who came up with the idea for tomato cheddar soup?

The exact origins of tomato cheddar soup are unknown, but it’s suspected that this comforting recipe is a play on the classic combo of a grilled cheese sandwich served with tomato soup.

For this, the credit goes to Lorena Howell, a 1920s housewife who first placed grated cheese together with tomato soup on a sandwich and grilled it for her husband and children.

Unsurprisingly, they loved it! And the dish soon became a staple meal in the US for its crunchy exterior and warm, gooey filling.

How long can I keep my tomato cheddar soup in the fridge?

If you want to prepare a hearty meal to consume over a couple of days, you’re in luck. Tomato cheddar soup has a good lifespan and can be stored in the fridge (in airtight containers) for up to five days.

To retain as much of its flavor as possible, opt to reheat it on the stove rather than in the microwave. You can also add fresh toppings, like grated cheddar and parsley, to have it tasting as good as new.

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