Creamy Tomato Cheddar Soup

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  • 2 tablespoons unsalted butter
  • 1/2 medium onion, diced
  • 1 (28-ounce) can crushed fire-roasted tomatoes
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 1/2 cups water
  • 1/2 teaspoon white pepper
  • 2 teaspoons sugar
  • Salt
  • 2 1/2 cups grated sharp Cheddar cheese (or Gouda, provolone or Swiss cheese)
  • 1/2 cup heavy cream


Melt the butter over medium heat in a heavy-bottomed soup pot.
Add onion and season lightly with salt. Sauté until tender.
Add tomatoes, water, pepper and sugar. Season to taste with salt. Bring to a gentle boil, then reduce heat and simmer for five minutes, stirring occasionally.
Add cheese and cream. Remove from heat and stir until cheese melts.
Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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