Tomato Cheddar Soup Recipes

Steps:

• For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
• For the grilled cheese: Heat a large skillet or griddle over medium heat.
• Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
• Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.

Steps:

• Preheat the broiler. Line a sheet pan with foil.
• Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
• Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
• Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
• Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
• Preheat the oven to 375 degrees F.
• Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.

Steps:

• Gather your ingredients.
• For the tomato soup: Peel onion and chop, crush the garlic and chop.
• In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
• Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
• Core and quarter the lettuce and thinly slice each quarter wedge.
• Stack and slice the deli meats and cheese into 1-inch wide strips.
• To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
• Combine cheese powder with dill and celery seed.
• Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
• Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Steps:

• In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

Steps:

• In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
• Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
• Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
• Remove bay leaves and enjoy.

Steps:

• Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
• Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
• Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
• Add salt if needed, to taste.
• Serve.

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
• Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
• Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

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.

Steps:

• Place the 3 tablespoons butter in a large pot on the stove.
• Add the carrots, celery, onion, and parsnips.
• Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
• Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
• Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
• Add the Cheddar cheese and stir till melted.
• Slowly add the half-and-half.
• Heat but DO NOT boil, stirring constantly about 3 minute.
• Ladle into bowls and enjoy!