3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Creamy Tomato and Cheddar Soup with Pasta is a delightful dish that brings warmth and comfort to your dinner table. This recipe combines the rich flavors of tomatoes and sharp cheddar cheese, enhanced with tender pasta, creating a satisfying meal perfect for any night of the week. With its creamy texture and savory taste, this soup is sure to become a family favorite.
Why You’ll Love This Recipe
This creamy tomato soup is not only delicious but also incredibly easy to make. It’s perfect for a cozy weeknight dinner. The addition of pasta transforms a classic soup into a filling meal. Plus, it’s versatile and can be customized to your liking.
- Quick and simple to prepare.
- Comforting and satisfying.
- Great for leftovers or meal prep.
- Kids love the cheesy flavor!
- Perfect for pairing with your favorite bread.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups cooked pasta (such as elbow macaroni or ditalini)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How to Make Creamy Tomato and Cheddar Soup with Pasta
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
- Add the dried basil, salt, and pepper. Let the soup simmer for about 15 minutes to allow the flavors to meld.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Add the cooked pasta to the soup and stir until well combined. Heat through for about 5 minutes.
- Serve hot, garnished with fresh basil leaves if desired.
Tips for the Best Results
- For a richer flavor, roast the tomatoes before adding them to the soup.
- Use a mix of cheeses for added depth; try adding mozzarella or gouda.
- Adjust the thickness of the soup by adding more or less broth, depending on your preference.
- If you prefer a chunkier soup, reserve some cooked pasta and stir it in just before serving.
Easy Variations
- Add vegetables like spinach or bell peppers for extra nutrition.
- Substitute half-and-half for a lighter version of the cream.
- For a spicy kick, add red pepper flakes or a dash of hot sauce.
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diners.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- Crusty bread or baguette for dipping.
- A fresh green salad with a light vinaigrette.
- Garlic bread for an indulgent side.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; you can add a splash of broth or water when reheating to achieve your desired consistency. Reheat on the stove over medium heat or in the microwave until warmed through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups cooked pasta
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
- Add the dried basil, salt, and pepper. Let the soup simmer for about 15 minutes to allow the flavors to meld.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Add the cooked pasta to the soup and stir until well combined. Heat through for about 5 minutes.
- Serve hot, garnished with fresh basil leaves if desired.
Notes: Adjust the thickness of the soup by adding more or less broth, depending on your preference.
