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Lunch / Dinner

Tomato-Cheddar Soup

Leave the can of tomato soup on the shelf. This cheesy, weeknight version is just as fast and so much better. With just one spoonful you’ll wonder where this has been all of your life. looking for a fun side dish to go along with the soup? Try these Parmesan & Boursin Crostini.

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For the best texture, shred a block of Cheddar instead of using purchased preshredded cheese, which has an added anti-caking agent.


Melt butter in a large pot over medium heat; add onions and sweat until softened, 5 minutes. Stir in garlic, tomato paste, and pepper flakes; cook 1 minute.

Add tomatoes; lightly crush with the back of spoon. Stir in broth and bring to a boil; cook 10 minutes.

Purée soup using a handheld blender, or in batches using a standard blender. Reduce heat to medium and stir in 4 cups Cheddar, a handful at a time, letting each addition fully melt before adding the next.

Off heat, stir in milk; season soup with salt and pepper. Top servings of soup with basil and Cheddar.

Step 1

Cook the tomato paste with the onions, garlic, and pepper flakes to intensify its flavor.

Step 2

For the best flavor, use San Marzano tomatoes. They’re richer and less acidic than other canned varieties.

Step 3

To ensure an ultra-creamy texture, add cheese by the handful, stirring to incorporate after each addition.

Nutritional Facts

Tags: Easy, Gluten Free, Make Ahead, Quick, Soups, Vegetarian

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