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Creamy Tomato Soup with Cheese is the perfect dish for cozy nights when you crave something comforting yet simple to prepare. This rich and velvety soup, infused with the sweetness of ripe tomatoes and a luscious swirl of cheese, will warm your heart and fill your kitchen with delightful aromas. It’s an easy creamy tomato soup recipe that can be whipped up in no time, making it ideal for a weeknight dinner or a leisurely weekend treat.
Why You’ll Love This Recipe
This creamy tomato soup is not just delicious; it’s also quick and easy to make. With a handful of fresh ingredients, you can create a dish that feels indulgent while being healthy.
- Comforting Flavor: The combination of tomatoes, cream, and cheese creates a rich, satisfying taste.
- Quick Preparation: This recipe can be made in about 30 minutes.
- Versatile: Perfect as a meal on its own or paired with your favorite sides.
- Healthier Option: Made with fresh ingredients, it’s a wholesome choice for any meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned whole tomatoes (or 2 pounds fresh tomatoes, chopped)
- 1 cup vegetable broth
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Salt and pepper to taste
- Fresh basil leaves for garnish
How to Make Creamy Tomato Soup with Cheese
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Pour in the canned tomatoes (with their juices) and vegetable broth. If using fresh tomatoes, add them along with the broth. Stir in the sugar and dried basil.
- Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
- Stir in the heavy cream and shredded cheese. Heat the soup over low heat until the cheese has melted and the soup is heated through. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil leaves and an extra swirl of cheese if desired.
Tips for the Best Results
- For a deeper flavor, roast the tomatoes before adding them to the soup.
- Adjust the thickness of the soup by adding more broth or cream to reach your desired consistency.
- For added texture, reserve some cheese to sprinkle on top before serving.
Easy Variations
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Herb Infusion: Try adding fresh thyme or oregano for a different herbal flavor.
- Vegetable Boost: Incorporate diced bell peppers or carrots when sautéing the onions for added nutrition.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- Crusty bread or baguettes for dipping.
- A fresh garden salad to balance the richness of the soup.
- Garlic bread for an extra touch of comfort.
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a pot over low heat, stirring occasionally. You can also reheat it in the microwave in short intervals, stirring in between.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned whole tomatoes (or 2 pounds fresh tomatoes, chopped)
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat olive oil in a pot, sauté onions until translucent.
- Add garlic, cook for 1 minute.
- Add tomatoes, broth, sugar, and basil; simmer for 15 minutes.
- Puree the soup until smooth.
- Stir in cream and cheese, heat until melted; season to taste.
- Serve garnished with basil and extra cheese.
Notes: For a richer flavor, consider roasting fresh tomatoes before adding them to the soup.
