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Tomato Cheddar Soup
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Description
Add cheddar cheese directly to your tomato soup and forego the extra step of making sandwiches! This recipe produces a creamy, hearty soup that warms you from the inside out, perfect for those crisp fall days. The soup is fantastic as is, but if you want the full experience, cube up some day-old bread and turn it into croutons to throw on top. Bonus points for making your croutons out of cheesy garlic breadsticks.
Ingredients
- 4 Tablespoons Olive Oil, Divided
- 2 cloves Garlic, Thinly Sliced
- 1 Small Onion, Chopped
- 4 cups Chicken Broth Or Stock
- 4 Tomatoes, Diced
- 1 can (28 Oz. Size) Whole Peeled Tomatoes With Basil
- 1 can (14 1/2 Oz. Size) Diced Tomatoes With Basil, Garlic, And Oregano
- ¼ teaspoons Oregano, Or To Taste
- ½ teaspoons Crushed Red Pepper
- ½ teaspoons Black Pepper
- ¾ teaspoons Salt
- 2 cups Grated Sharp Cheddar, Plus Extra For Garnish
- 2 cups Day Old French Bread
Preparation
Preheat oven to 375ºF.
Heat 2 tablespoons olive oil over medium-high heat, and add garlic and onion. Sauté for 2 minutes.
Add chicken broth and tomatoes, and simmer over medium heat for 10 minutes, until tomatoes are soft. Add canned tomatoes, oregano, red pepper, black pepper, and salt, and simmer for 10 minutes over medium heat.
Use an immersion blender to purée the soup until only small chunks of tomatoes remain. Whisk in shredded cheddar until melted, then simmer for 5 more minutes before serving.
Meanwhile, place cubes of bread on a baking sheet and drizzle with remaining 2 tablespoons olive oil. Bake in preheated oven for 10 minutes, or until crisp.
Serve soup piping hot and topped with croutons and additional cheddar cheese as desired.
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