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Lunch / Dinner

Tomato-Cheddar Soup

Leave the can of tomato soup on the shelf. This cheesy Tomato-Cheddar Soup 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.


6 servings (12 cups)

Total Time

30 minutes

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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 cheese, 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 cheese.

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

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