Smoked Cheddar Tomato Soup

Do you like tomato soup? And cheese? If you responded “yes” twice, you should make this hearty and delicious Smoked Cheddar Tomato Soup then!

International Women’s Day

Hello everyone. I hope you are doing well. Happy Monday. Also, Daisy reminded me it’s International Women’s Day today – so my congratulations! She thought that she qualifies for the celebration, so she requested a feature in my today’s post. How could I resist, right? (Sha has pretty sharp nails and tooth, after all.)

However, I did not have a chance to prepare something special. A delightful and elegant salad like this Orange Fennel Pecan Salad or a dessert like No Bake Persimmon Dessert would be more appropriate, but I just didn’t edit any other photos. While this Smoked Cheddar Tomato Soup is not particularly festive, it’s so scrumptious! And there’s Daisy, too. Win-win.

Smoked Cheddar Tomato Soup

I made this recipe a couple of weeks ago, and adding some smoked cheddar directly into the soup was one of my best culinary decisions ever. I don’t like to use “the best” to describe my recipes too often (Because it’s all relevant), but this is certainly the best tomato soup I have ever made. Smoked cheddar added along with smoked paprika and chipotle powder creates an irresistibly smooth, creamy, and rich combination. Certainly, any other type of cheddar will do.

This is not a skinny tomato soup version. However, you don’t need a tons of cheese! Indeed, I incorporated about 1,5 cups of grated cheese (That’s about 130 grams) plus a bit for garnish, and I found out it was lightly overpowering. Thus, my recommendation would be about 1 cup of grated cheese (about 80 – 90 grams) which isn’t two much considering this is enough for 2 very large (3 small large) servings.

However, please do sprinkle with some extra cheese on top, just for the texture profile. Also, I am not going to judge you if you serve this soup with some grilled cheese or cheesy toasts.

Unfortunately, Daisy is not a huge tomato soup fan. However, she was kind enough to be my model this time again, even though she didn’t fine any prosciutto. I might or might not make another tomato soup this week, with some crispy prosciutto on top. After all, March is perfect time to enjoy some hearty and comforting soup, right?

See you soon.

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Smoked Cheddar Tomato Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every Season

Servings

2-3

large

Prep time

5

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 medium onion, chopped

• 1-2 garlic cloves, minced

• 1 tbsp. olive oil

• 1 can x 600 gr tomatoes (whole or crushed, plain or with herbs)  

• ~ 1 cup grated cheddar (about 80-100 gr.) plus more for garnish

• 1/4 tsp. smoked paprika

• a good pinch of chipotle powder

Directions

• In a large pan add olive oil. Cook the onions, garlic with a pinch the spices, over medium heat, for about 5 minutes.
  
• Reduce heat. Add the tomatoes and simmer for about 10 minutes. Add the grated cheddar and stir until melted, 1 minute. Off heat and let it cook a little until easy to handle.
• Using a regular or immersion blender, process until pureed. The soup will be quite thick, so you might want adding a little bit of water, to thin it up. Try and adjust seasoning if necessary. Serve garnish with some extra grated cheese. Enjoy!