Best 2 Tomato Potato Cheddar Soup Recipes
Creamy tomato potato cheddar soup is comfort food at its finest. It's easy to make, packed with flavor, and perfect for a cold day. This hearty soup is made with fresh tomatoes, potatoes, cheddar cheese, and a variety of herbs and spices. Topped with crispy croutons or a dollop of sour cream, this soup is sure to warm you up from the inside out.
If you're looking for a variation on the classic tomato soup, this recipe adds potatoes and cheddar cheese for a creamy, cheesy twist. Alternatively, if you prefer a vegan version, there's a recipe that uses plant-based milk and cheese alternatives. For those who like a spicy kick, there's a recipe that incorporates chili powder and cayenne pepper. And for a smoky flavor, there's a recipe that includes roasted tomatoes and paprika.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile soup. Serve it as a starter, lunch, or dinner, or pack it for a satisfying and portable meal. With its rich flavor and creamy texture, this tomato potato cheddar soup is sure to become a family favorite.
TOMATO POTATO CHEDDAR SOUP
This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.
Provided by MsSally
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
- Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
- Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
- Remove bay leaves and enjoy.
POTATO BACON TOMATO AND CHEDDAR SOUP
Number Of Ingredients 8
Steps:
- Brown together, 1/2 pkg. bacon, 1/4 cup butter and 2 med. onions. Add potatoes (6-8 cut (although I have used 8-10) with 1 box of chicken broth/stock and salt and pepper. Cook until potatoes are cooked. Add 1 can diced tomatoes. Cover and cook (low heat(--1.2 hour Let cool slightly and using a hand blender, blend until smooth or chunky (as you like it). Add cream or milk until it is as thin or thick as you like it. Serve with shredded cheddar cheese. If you want to freeze the soup in containers, don't add the milk until you are heating it to serve. b
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be.
- Roast the tomatoes: Roasting the tomatoes before adding them to the soup intensifies their flavor and gives the soup a smoky depth of flavor.
- Don't overcrowd the pot: When roasting the tomatoes, make sure to spread them out in a single layer on the baking sheet. This will help them roast evenly and prevent them from steaming.
- Use a good quality cheddar cheese: The type of cheddar cheese you use will make a big difference in the flavor of your soup. Look for a sharp cheddar cheese that melts well.
- Season the soup to taste: Don't be afraid to add more salt, pepper, or other seasonings to taste. The soup should be flavorful and well-balanced.
Conclusion:
This tomato potato cheddar soup is a delicious and comforting meal that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying soup, give this recipe a try.
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