Getting the right recipe for "tomato basil and cheddar soup" is not an easy task, given the vast number of recipes available online and in cookbooks. The key to finding the best recipe that suits your taste preferences and skill level lies in understanding the ingredients, steps, and variations involved. This article aims to guide you through the process of finding the perfect recipe for your creamy and flavorful homemade "tomato basil and cheddar soup".
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES
"This creamy tomato soup is an updated version of a childhood favorite - Muir Glen's consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it." says Chef Will Gilson from Garden at the Cellar Gastropub in Boston
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 17 g, ServingSize 1 serving, Sodium 1150 mg, Sugar 8 g, TransFat 1 g
TOMATO CHEDDAR SOUP
Soup, when done right, can really hit the spot. This tomato cheddar soup recipe will definitely be a popular one in your household, mainly because it's creamy and absolutely brimming with flavor. This particular recipe makes six servings, and it's perfect as a meal on its own, or served as an appetizer. It calls for Cabot Seriously Sharp Cheddar-which is always a popular pick-but Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar can be substituted if need be. Once you serve your family this delicious soup, you'll never go back to canned tomato soup again. After trying this recipe out, please make sure to rate and review it-your feedback is appreciated. Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese that's truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoes-the plum tomatoes are absolutely crucial. Also make sure to add chicken or vegetable broth along with half-and-half or milk to add some much-needed creaminess. Add salt or ground black pepper to taste, and garlic croutons and thyme can be added as a little extra garnish. When done properly, a tomato soup like this one can be remarkably hearty and satisfying. Cabot is made up of 800 family-owned dairy farms, so we know just how important family can be. That's part of the reason why we take a great deal of pride in our dairy products-we only want to serve the best and we're committed to excelling at what we do. Remember, after trying this tomato cheddar soup recipe, please rate and review it. Your tips and suggestions are helpful. Finally, feel free to drop us a line on your favorite social media channels-we're eager to hear what you think!
Provided by Cabot Creamery
Number Of Ingredients 7
Steps:
- HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer. REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well. RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot. REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted. PUREE soup in blender in two batches until smooth. Return to pot. Season with salt and pepper. PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired. NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.
TOMATO, BASIL AND CHEDDAR SOUP
Easy to make and yummy. Better than any soup out of a can. Yes, it uses canned tomatoes, but you know what I mean...
Provided by didyb
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In soup pot, add olive oil.
- Cook onion until tender.
- Add garlic and cook a few more minutes.
- Add tomatoes (with juice) and vegetable broth.
- Stir in basil, oregano, sugar, pepper.
- Simmer about 15 minutes.
- Use stick blender to smooth to desired consistancy.
- Add yogurt and cheese and heat through.
Nutrition Facts : Calories 154.2, Fat 9.3, SaturatedFat 4.7, Cholesterol 22.2, Sodium 159.7, Carbohydrate 10.9, Fiber 1.6, Sugar 7.9, Protein 8
TOMATO, BASIL, AND CHEDDAR SOUP
Steps:
- Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
CREAMY TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
HOMEMADE TOMATO-BASIL SOUP WITH CHEESE TOASTS
I really love the Tomato Basil soup from La Madeleine but it has a lot of butter and cream in it and this sounded like a healthier alternative. I got the recipe from the grocery store where I shop.
Provided by Babs in Toyland
Categories Vegetable
Time 20m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
- Add tomatoes, broth and basil and bring to a boil.
- Reduce heat and cook gently for ten minutes, stirring occasionally.
- Serve with cheese toasts (see below).
- For cheese toasts: Preheat oven to 350 degrees.
- Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
- Bake ten minutes until golden.
- Serve 2 cheese toasts with each bowl of soup.
Tips:
- Use fresh, ripe tomatoes for the best flavor. You can also use canned tomatoes, but be sure to drain them well and rinse them before using.
- If you don't have fresh basil, you can use dried basil instead. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil.
- You can use any type of cheddar cheese you like in this soup. A sharp cheddar cheese will give the soup a more intense flavor, while a mild cheddar cheese will give it a more mellow flavor.
- If you want a thicker soup, you can add more flour or cornstarch to the roux. Be sure to cook the roux over medium heat until it is golden brown, or it will taste raw.
- Serve the soup with a grilled cheese sandwich or a salad for a complete meal.
Conclusion:
Tomato basil and cheddar soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover tomatoes. This soup can be made in under an hour, and it is sure to be a hit with your family and friends.
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