This tomato cheddar soup with grilled cheese croutons is exactly what we crave on a cold rainy day. It’s an easy-to-make recipe that uses mostly pantry ingredients, and it’s ready in just 30 minutes!
If you love a comforting bowl of tomato soup, also try our bacon tomato soup , tomato lentil soup , and tomato carrot soup .
This creamy tomato cheddar soup is what I make when I’m craving something cozy and comforting, but don’t want to spend all day in the kitchen. It’s rich, velvety, and deeply tomatoey, with plenty of sharp cheddar blended right in for that classic, savory finish. If you grew up on canned tomato soup, this from-scratch version will feel like a serious upgrade—without any extra fuss.
Since tomato soup and grilled cheese are such a perfect match, I couldn’t resist combining them into one bowl. The soup is smooth and creamy thanks to fire-roasted tomatoes, onion, garlic, stock, and milk or cream, while the grilled cheese croutons add golden crunch and melty, cheesy bites throughout.
This is one of those playful, feel-good meals that kids get excited about and adults happily devour, too. Finished with a sprinkle of parsley, it’s simple, nostalgic, and exactly the kind of dinner I reach for when I want something warm, familiar, and just a little bit fun.
What to eat with tomato cheddar soup
If you serve this soup with grilled cheese croutons , it becomes a complete meal. But it also works great as an appetizer served in small bowls. You could even get really fancy for a party and serve it as an appetizer in shot glasses topped with one crouton!
For a heartier meal, try it with our sriracha apple grilled cheese , bacon sandwich with caramelized onions, or even our bacon kale caesar salad .
How long does this soup last?
Store any leftover soup in a covered container in your fridge for 3-4 days.
Can I freeze it?
Unfortunately, no, soups with dairy in them don’t taste great after being frozen and reheated. The texture tends to become grainy and separate.
Can I use pre-grated cheddar cheese?
No, pre-grated cheese doesn’t work well because it doesn’t melt well. Bags of grated cheddar cheese have a coating that prevents the cheese from sticking together but also prevents it from melting well.
Tomato Cheddar Soup Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 4 tablespoons tomato paste
- ▢ 28 ounce can fire-roasted tomatoes (or diced tomatoes)
- ▢ 2 cups chicken stock (or vegetable stock)
- ▢ 1 teaspoon EACH: dried thyme, salt, and pepper
- ▢ 6 ounces sharp cheddar cheese (shredded)
- ▢ ½ cup whole milk or cream
- ▢ Grilled cheese croutons and minced parsley (to serve)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook it until it looks transparent, about 3 minutes. Add the garlic and cook for 1 more minute. 2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Stir the tomato paste into the onions then let it cook for about 3 minutes, until it begins to smell sweet. Then add the fire-roasted tomatoes, stock, thyme, salt, and pepper to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes. 4 tablespoons tomato paste, 28 ounce can fire-roasted tomatoes, 2 cups chicken stock, 1 teaspoon EACH: dried thyme, salt, and pepper
- Blend the soup using either a blender or an immersion blender until it’s smooth. See the notes if you’re using a regular blender.
- Stir the cheese into the pot a few handfuls at a time. Stir in the milk or cream. Taste the soup and add more salt and pepper, if you’d like. 6 ounces sharp cheddar cheese, ½ cup whole milk or cream
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Tomato Cheddar Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 4 tablespoons tomato paste
- 28 ounce can fire-roasted tomatoes , or diced tomatoes
- 2 cups chicken stock , or vegetable stock
- 1 teaspoon EACH: dried thyme, salt, and pepper
- 6 ounces sharp cheddar cheese , shredded
- ½ cup whole milk or cream
- Grilled cheese croutons and minced parsley , to serve
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook it until it looks transparent, about 3 minutes. Add the garlic and cook for 1 more minute. 2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Stir the tomato paste into the onions then let it cook for about 3 minutes, until it begins to smell sweet. Then add the fire-roasted tomatoes, stock, thyme, salt, and pepper to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes. 4 tablespoons tomato paste, 28 ounce can fire-roasted tomatoes, 2 cups chicken stock, 1 teaspoon EACH: dried thyme, salt, and pepper
- Blend the soup using either a blender or an immersion blender until it’s smooth. See the notes if you’re using a regular blender.
- Stir the cheese into the pot a few handfuls at a time. Stir in the milk or cream. Taste the soup and add more salt and pepper, if you’d like. 6 ounces sharp cheddar cheese, ½ cup whole milk or cream
