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.
Makes
6 servings (12 cups)
Total Time
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Ingredients
MELT:
ADD:
OFF HEAT, STIR IN:
Test Kitchen Approved
For the best texture, shred a block of Cheddar instead of using purchased preshredded cheese, which has an added anti-caking agent.
Instructions
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.
Cook the tomato paste with the onions, garlic, and pepper flakes to intensify its flavor.
For the best flavor, use San Marzano tomatoes. They’re richer and less acidic than other canned varieties.
To ensure an ultra-creamy texture, add cheese by the handful, stirring to incorporate after each addition.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 491
% Daily Value*
Total Fat 33g 50%
Saturated Fat 22g 110%
Cholesterol 91mg 30%
Sodium 980mg 40%
% Daily Value*
Carbs 26g 8%
Fiber 4g 16%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.
