Best 3 Cheesy Tomato Soup Recipes

Indulge in a comforting classic with our tantalizing Cheesy Tomato Soup recipe, a delightful blend of tangy tomatoes, rich cheese, and aromatic herbs. This soup is a symphony of flavors, sure to warm your soul on a chilly day. Accompany your velvety soup with a variety of delectable sides, including a classic Grilled Cheese Sandwich, a refreshing Caesar Salad, or a zesty Roasted Vegetable Medley. Dive into a culinary journey with our Cheesy Tomato Soup and explore the perfect accompaniments to elevate your dining experience.

Let's cook with our recipes!

CHEESY TOMATO SOUP

Cheesy Tomato Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
One 32-ounce bottle tomato juice
Two 14.5-ounce cans stewed tomatoes
3 tablespoons sugar
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino cheese
1/2 cup chopped fresh basil
Finely minced fresh parsley, for serving
12 slices baguette
6 tablespoons olive oil
6 thick slices Cheddar cheese

Steps:

Preheat the oven to 375 degrees F.
For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!

Easy Cheesy Tomato Potato Chickpea Soup! image

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!

Provided by KerfuffleUponWincle

Categories Potato

Time 27m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium white onion (chopped)
14 ounces chicken broth
6 medium russet potatoes (peeled, medium-large size dice)
1/2 teaspoon salt
1/8 teaspoon black pepper (scant, coarse ground)
2 bay leaves
2 pinches fennel seeds (optional)
14 1/2 ounces stewed tomatoes (broken up)
15 ounces canned chick-peas (rinsed and drained)
12 ounces evaporated milk
2 cups sharp cheddar cheese (shredded)

Steps:

Saute onion in olive oil.
Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
Boil gently about 15 minutes until potatoes are tender, but not falling apart.
Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
Remove bay leaves before serving.
Serves 8-10.

Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2

CHEESY TOMATO RICE SOUP

Cheesy Tomato Rice Soup image

Ever wonder what to do with your leftover rice from Chinese food? This is a fairly ad hoc recipe, open to throwing in whatever you tend to like. Measures are fairly fluid.

Provided by Austenparker

Categories Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup cooked white rice
1 (10 3/4 ounce) can condensed tomato soup (Campbells is best)
1/4 cup frozen peas
2 cooked hot dogs, sliced
1/4 cup of shredded mozzarella cheese
1 tablespoon salsa
1 tablespoon sour cream

Steps:

In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
Add a dollop of salsa & sour cream for a spicier flavor.
Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
Bon appetit!

Nutrition Facts : Calories 373.6, Fat 18.7, SaturatedFat 8.3, Cholesterol 37.5, Sodium 1563.2, Carbohydrate 39.6, Fiber 3, Sugar 15.5, Protein 13.1

Tips:

Use ripe, flavorful tomatoes: This will give your soup the best flavor. If you can't find ripe tomatoes, you can use canned tomatoes instead.
Don't overcrowd the pot: If you add too many tomatoes to the pot, they won't cook evenly and the soup will be too watery. Add the tomatoes in batches if necessary.
Simmer the soup for at least 30 minutes: This will allow the flavors to develop and meld together.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
Serve the soup with your favorite toppings: Some popular toppings include grated Parmesan cheese, croutons, and chopped fresh basil.

Conclusion:

This cheesy tomato soup is a quick, easy, and delicious meal that is perfect for a cold day. It is also a great way to use up leftover tomatoes. With its rich, creamy texture and tangy flavor, this soup is sure to be a hit with everyone who tries it.