Cheese and tomato soup

    40 min

    A super-easy tomato soup, made by pureeing tinned tomatoes and then simmering them with stock, herbs and mature Cheddar. Enjoy with a crusty bread roll. Perfect for those cold winter nights.

    51 people made this

    Serves: 8 

    • 4 (400g) tins whole peeled plum tomatoes
    • 1.2 litres chicken stock
    • 350g mature Cheddar cheese, grated
    • 175g tomato puree
    • 1 teaspoon dried parsley
    • 1 teaspoon dried basil leaves
    • 1/2 teaspoon dried tarragon
    • 1 pinch dried thyme
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

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

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    Reviews in English (43)


    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.  -  16 Dec 2002  (Review from Allrecipes US | Canada)


    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.  -  06 Nov 2003  (Review from Allrecipes US | Canada)


    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!!  -  22 Feb 2003  (Review from Allrecipes US | Canada)