Tomato Soup with Cheddar Cheese

Tomato Soup with Cheddar Cheese | ChopChop


Sort of like a cross between tomato soup and a grilled cheese sandwich (the all-in-one best of both worlds!), this soup is perfect for fall and perfect for warming up your lunch box.

Hands-on time: 15 minutes
Total time: 2 hours, 30 minutes
Makes: 6 to 7 Servings

Kitchen Gear: 

Large heavy-bottomed pot
Measuring cup
Measuring spoons
Cutting board
Sharp knife (adult needed)
Can opener
Heatproof spatula
Slotted spoon
Blender or food processor (adult needed)
Pot holder


1 tablespoon
olive or canola oil
onion, peeled and chopped
garlic clove, peeled and minced (finely chopped)
celery stalk, sliced
1 tablespoon
chopped fresh basil (or 1 teaspoon dried)
(28-ounce) cans whole peeled or diced tomatoes, including the liquid
4 cups
chicken or vegetable broth
1⁄2 cup
grated cheddar cheese
1⁄2 cup
plain yogurt
1 tablespoon
vinegar (any kind is fine) or fresh lemon juice


  1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
  2. Add the onion, garlic, celery, and if you are using dried basil, the basil. Cook, stirring occasionally, until the vegetables are tender, 10 to -25 minutes.
  3. Add the tomatoes and their juice, and the broth and raise the heat to high; bring to a boil.
  4. Turn the heat down to low and cook 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help the mixture cool.
  5. Using the slotted spoon, very carefully remove the soup solids and put them in the blender or food processor. Do not fill more than halfway.
  6. If you are using a blender, put the top on but remove the little cap in the center. If using a food processor, leave the plunger out (both will allow the steam to escape). Cover the hole loosely with a clean dish towel. Turn the blender to the lowest speed and increase the speed as the soup purees. Gradually add the cooking liquid, fresh basil (if using), cheese, and yogurt. Blend or process until completely smooth. 
  7. Serve right away, or cover and refrigerate up to 3 days. 


Make it fresh: Substitute canned tomatoes with 2 pounds of chopped (or diced) fresh tomatoes. Follow directions, cooking for an additional 30-45 minutes. 

Make it crunchy: Add a few croutons or toasted nuts or seeds

Make it tangy: Add a squeeze or slice of lemon or lime, or a dash of vinegar

Make it fresh: Add a snip or sprig of an herb such as parsley, basil, cilantro, chives, or dill

Make it spicy: Add a dash of hot sauce, sliced jalapeños, or chili flakes