This creamy Fire Roasted Tomato and Cheddar Soup can be made in fifteen minutes with four ingredients. Serve alone or with your favorite salad or sandwich.
When I was younger, one of my mother's favorite meals was a grilled cheese sandwich with tomato soup. I never liked it.
That is until I got a little older then I couldn't believe what I was missing!
The best part is that you can make soup on a last minute whim; just like this Fire Roasted Tomato and Cheddar Soup.
One of my favorite pantry ingredients are fire roasted diced tomatoes.I just LOVE them!
I add them to my egg whites with other vegetables for breakfast, they go into my favorite chili and they taste AMAZING on pizza too.
Recently, I was craving grilled cheese and tomato soup for dinner. It's been so darn cold here in NJ this Winter!
I decided to forgo my usual canned soup and opted to make my own using a can of fire roasted tomatoes I had in my pantry instead.
How do you make Fire Roasted Tomato and Cheddar Soup?
In addition to the tomatoes you'll need vegetable stock (or chicken), heavy cream (or half and half), and shredded cheddar cheese.
Start by adding the tomatoes and broth to a 1 ½ qt. saucepan and bring to a boil. In a separate small saucepan, temper the heavy cream by heating it over a low to medium heat until just warm; then remove from heat, add the cheese and stir until melted; then add to the tomato and broth mixture.
Using your immersion blender, blend the soup until smooth and creamy; then season with salt and pepper.
If you do not have an immersion blender, carefully pour the contents into a regular blender, place the lid on the blender and hold down with a dish towel while blending until smooth.
This Fire Roasted Tomato & Cheddar Soup was deliciously creamy and was ready in about 15 minutes.
If you want, you can sprinkle some extra shredded cheese on top as a garnish or add fresh herbs like basil and parsley. ~Enjoy!
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Fire Roasted Tomato and Cheddar Soup
Ingredients
- 1- (14-ounce) can fire roasted diced tomatoes
- 2 ½ cups vegetable broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Add the tomatoes and broth to a medium saucepan and bring to a boil.
- In a separate small saucepan, temper the heavy cream by heating it over a low to medium heat until just warm; then remove from heat, add the cheese and stir until melted. Add this to the tomato and broth mixture.
- Using your immersion blender, blend the soup until smooth and creamy; then season with salt and pepper. (If you do not have an immersion blender, carefully pour the contents into a regular blender, place the lid on the blender and hold down with a dish towel while blending until smooth.)
Notes
Nutrition
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Suzanne says
This looks so good ! What a great combination of flavors!
Kristie says
This was really good, but I used fire roasted tomatoes with garlic, cause that’s all I had in my pantry and I added a little chipotle pepper in it absolutely perfect
Carrie's Experimental Kitchen says
I'm glad you enjoyed the recipe!
Suzanne says
This looks so good! What a great combination of flavors!