Roasted Tomato Soup with Cheddar Cheese
There’s nothing quite like a steaming bowl of creamy tomato soup on a chilly evening. This recipe has become a beloved staple in our household, not just because it’s easy to whip up, but because it’s absolutely delicious. It started on one of those frantic weeknights when I had little more than pantry staples to work with. As I stirred the soup, the aroma filled the kitchen, and I knew it would be a winner. When my kids took their first spoonfuls, their faces lit up, and my youngest said, “This is the best soup ever, Mom!”
What I love most about this recipe is its versatility. You can dress it up with a sprinkle of cheese, add a dollop of cream, or pair it with crispy garlic bread for an elevated meal. It’s also a fantastic way to sneak in some extra veggies if you’re catering to picky eaters—a trick I’ve employed many times. The smooth, velvety texture of the soup makes it a comforting choice that’s perfect for busy moms looking for something quick, wholesome, and satisfying.
Whether you’re serving this as a light lunch or the centerpiece of a cozy dinner, this creamy tomato soup delivers comfort in every bite. The simplicity of the recipe doesn’t compromise its rich, layered flavors. In fact, I’ve had friends beg me for the recipe after one spoonful! And now, I’m sharing it with you so that your family can enjoy it just as much as mine does.
Questions I Often Get Asked About This Recipe:
Can I use fresh tomatoes instead of canned? Absolutely! Fresh, ripe tomatoes work wonderfully. Simply blanch them, peel the skins, and blend before using them in the recipe.
Can I make this soup dairy-free? Yes! Substitute the cream with coconut milk or cashew cream for a delicious dairy-free version.
What’s the best way to store leftovers? Store the soup in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Reheat on the stove for the best texture.
Can I add other vegetables to the soup? Definitely! Carrots, bell peppers, or even roasted zucchini blend seamlessly into this soup, adding extra nutrients.
Is this soup kid-friendly? Without a doubt. The mild, slightly sweet flavors are a hit with kids. For an extra treat, serve it with grilled cheese croutons.
What You Need to Make Roasted Tomato Soup:
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (28 ounces each) of whole peeled tomatoes
2 cups vegetable or chicken broth
1 teaspoon sugar (optional, to balance acidity)
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional, for a hint of spice)
Salt and pepper, to taste
½ cup heavy cream (or a dairy-free alternative)
Fresh basil leaves, for garnish
Shredded cheddar cheese, for topping (optional)
Tools:
Large soup pot or Dutch oven
Blender or immersion blender
Ladle
Cutting board and knife
How to Make Roasted Tomato Soup:
Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the tomatoes and broth: Pour in the canned tomatoes (including the juice) and the broth. Use a spoon to break up the tomatoes slightly.
Season the soup: Stir in the sugar, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Blend until smooth: Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, let the soup cool slightly, then blend it in batches using a countertop blender.
Stir in the cream: Return the soup to low heat and stir in the heavy cream. Warm the soup gently but do not let it boil.
Serve and enjoy: Ladle the soup into bowls and garnish with fresh basil leaves and shredded cheddar cheese, if desired. Pair with crusty bread for a perfect meal.
Tips for Making the Best Roasted Tomato Soup:
Use high-quality tomatoes: Opt for San Marzano canned tomatoes if possible—they add a rich, sweet flavor.
Don’t skip the blending: A smooth, creamy texture is what makes this soup so comforting.
Balance the acidity: If the soup tastes too tangy, a teaspoon of sugar can work wonders.
Experiment with toppings: Try croutons, Parmesan cheese, or a drizzle of pesto for added flavor.
Double the batch: This soup freezes beautifully, so make extra to have on hand for busy days.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “My kids devoured this! It was so easy to make, and the flavors were perfect. Definitely a new family favorite.” — Sarah J.
⭐️⭐️⭐️⭐️⭐️ “The best tomato soup I’ve ever made. I used fresh tomatoes, and it turned out amazing. Thank you for the recipe!” — Emily R.
⭐️⭐️⭐️⭐️ “Really good, but I’ll add more red pepper flakes next time for a bit more heat.” — Mark L.
⭐️⭐️⭐️⭐️⭐️ “A lifesaver on busy nights! Paired it with grilled cheese, and my husband couldn’t stop raving.” — Laura P.
⭐️⭐️⭐️⭐️ “Loved the flavor, but I wish I’d blended it more. My fault—next time, immersion blender all the way!” — Kevin T.
Printable Recipe:
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Roasted Tomato Soup with Cheddar Cheese
This creamy tomato soup is a quick and comforting dish that’s perfect for busy weeknights or cozy weekends. Made with pantry staples and ready in just 30 minutes, it’s a versatile recipe your whole family will love. Pair it with crusty bread or grilled cheese for the ultimate comfort meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) of whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a hint of spice)
- Salt and pepper, to taste
- ½ cup heavy cream (or a dairy-free alternative)
- Fresh basil leaves, for garnish
- Shredded cheddar cheese, for topping (optional)
- Tools:
- Large soup pot or Dutch oven
- Blender or immersion blender
- Ladle
- Cutting board and knife
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the tomatoes and broth: Pour in the canned tomatoes (including the juice) and the broth. Use a spoon to break up the tomatoes slightly.
- Season the soup: Stir in the sugar, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Blend until smooth: Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, let the soup cool slightly, then blend it in batches using a countertop blender.
- Stir in the cream: Return the soup to low heat and stir in the heavy cream. Warm the soup gently but do not let it boil.
- Serve and enjoy: Ladle the soup into bowls and garnish with fresh basil leaves and shredded cheddar cheese, if desired. Pair with crusty bread for a perfect meal.
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