Cheesiest Tomato Soup Recipe -
Cheesiest Tomato Soup Recipe
  • READY IN 40 mins

Cheesiest Tomato Soup

Recipe by  

"Excellent tomato soup served with warm rolls, biscuits, and fresh salads."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

Fantastic! I've officially outlawed any canned tomato soup after eating this. As recommended by several others, I added a bit of sugar to it. I also brought all of the other ingredients to a boil before adding the cheese, and it melted instantly and completely incorporated itself into the soup. I'd suggest doing that rather than adding it in along with everything else. It was very smooth, and the flavors blended well.

Most Helpful Critical Review
Oct 16, 2003

Good recipe. If u would like to convert to cream of tomato soup: make sure u puree tomatoes thoroughly, reduce amt of broth by 1/2 & then use half & half, milk or Land O'Lakes Fat Free half & half as a substitute for the other 1/2 of the broth. Tip: The Land O'Lakes fat free half & half is an incredible product. It makes wonderful cream soups while cutting fat & calories, a great compromise & I usually lothe fat free products.


44 Ratings

Dec 16, 2003

This soup is very comforting and yummy on a cold evening, and leftovers freeze very well. It's a very easy way to have an extra-tasty homemade meal (We had our first batch for dinner with grilled cheese, and had the leftovers today with salad and garlic bread). My only problem was not being able to get the cheese to completely melt - I used the finely grated cheddar, and even gave it a whizz with an immersion blender, but still had tiny cheese granules in the end result. No one seemed to mind, though - everyone gave this a thumbs up!!

May 22, 2003

I loved this recipe, I added in pesto sauce instead of tomato paste. I also strained the tomatoes after pureeing them to avoid having seeds in my soup. I added in some heavy cream for a creamier soup and didn't put the cheese directly in the soup, I let it be used as a garnish. oh and I put in garlic for some extra flavor.

Oct 29, 2003

This was really great. My daughter and I loved it. Warning though, doesn't work well in the crock pot. I tried this and the cheese forms a glob. Next time I will simply take the time to make on the stove top. I also added about a tablespoon of sugar.

May 08, 2004

This soup was delicious and so simple to prepare! I cut the recipe in half and followed the advice of some other reviewers by adding 1 TBSP sugar and bringing the soup to a boil then adding the melted instantly! I served it with toasted sesame bagels with cream cheese! My husband and I enjoyed this satisfying lunch! I will prepare this again for sure! Thanks for the recipe!

Jan 29, 2006

I halved the recipe and made it for my daughter and son-in-law -- it got rave reviews! I didn't have tarragon so I omitted that and added fat-free half-and-half to make it a cream of tomato soup. The cheese melted easily and gave a nice flavor to the soup. I will definitely make this again.

Jan 18, 2006

As written, I give this a three - ok, using canned is incredibly convenient, but the flavor is rather flat, plus the consistency is watery. What I do is to make this when I have a bunch of tomatoes that need using up. I halve the amount of chicken broth, and use the fresh tomatoes (peeled and roughly chopped) with the canned. I then puree it all with a hand blender, and if it needs more liquid, I add more broth. This really improves the flavor. Anyway, this is a good basic recipe to adapt to personal taste. Thanks, Sara!


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 712 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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