Tomato Cheese Soup Recipe

Prepare tomatoes

If using fresh tomatoes: blanch them in boiling water for 30–60 seconds, transfer to ice water, peel, core, and chop until you have about 6 cups. If using canned whole tomatoes, roughly chop or crush and drain excess liquid if very watery.

Combine the chopped tomatoes and 3 cups of broth in a blender or food processor and pulse to a smooth but slightly textured consistency (or use an immersion blender in the pot). Set aside.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs butter and 1 tbs olive oil over medium heat until butter is foaming.

Add the diced onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 6–8 minutes.

Add the grated carrot and minced garlic; cook 2–3 minutes more until carrot softens and garlic is fragrant but not browned.

Stir in the tomato paste and cook 1–2 minutes to deepen its flavor, stirring constantly to avoid sticking.

Sprinkle 2 tbs flour over the softened vegetables, stirring to coat. Cook 1–2 minutes to remove the raw flour taste.

Slowly pour the pureed tomato and broth mixture into the pot while whisking to combine and prevent lumps.

Bring the mixture to a gentle simmer over medium-low heat. Simmer uncovered for 12–15 minutes to thicken slightly and concentrate flavor, stirring occasionally.

Reduce heat to low. Stir in 1 cup whole milk and 1/2 cup heavy cream. Heat gently—do not boil—until warm and fully incorporated, about 3–4 minutes.

Gradually add shredded sharp cheddar (about 1.5 cups) and grated Parmesan (1/2 cup), stirring constantly until cheese is melted and the soup is smooth. If the cheese causes slight separation, stir vigorously and keep the heat low to re-emulsify.

Stir in 1 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1.5 tsp kosher salt, 3/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Taste and adjust seasoning—add up to 1/2 tsp more salt if needed.

If you prefer a very smooth texture, use an immersion blender and blend the soup briefly until silky. If you used a countertop blender earlier and want to keep texture, skip this step.

Simmer gently on the lowest heat for another 3–5 minutes to marry flavors, stirring occasionally. Do not boil after cheese has been added.

Stir in chopped fresh basil (2 tbs) just before serving for a fresh finish.

Ladle the soup into bowls. Top with extra shredded cheddar and croutons or a slice of toasted bread if desired.

Serve hot. Leftovers will keep refrigerated for up to 3 days; gently reheat over low heat, stirring to reincorporate.