Tomato & Cheddar Cheese Soup

Tuesday, February 27, 2018

I may have just discovered my favourite way of making Tomato Soup. I was always on the lookout for soup recipes that are smooth & creamy without the addition of All Purpose Flour to thicken them And Cheddar Cheese just does that 

It has been very cold here in our neck of woods for over a week. We also has a couple of days of mild snow showers. Now that, Spring is almost here, we might as well enjoy the last few weeks of winter instead of complaining

Tomato & Cheddar Cheese Soup

So this Tomato & Cheddar Cheese Soup was perfect for the weather. I've always loved a bowl of well made Tomato Soup. With a small serving of a Salad on this side, this makes for a great Lunch/Dinner. 

This recipe is definitely one of my favourites. Mainly because we do not use All Purpose Flour or Corn Flour to thicken them. So,that makes it low carb or Paleo friendly, if you are into that sort of a thing. The next time, I am going to add Basil to add more flavour. 

Makes a large Soup Bowl -- Serves 1-2

You Will Need:

  • 1 large Ripe Tomato
  • 1 small or Half of a Yellow Onion 
  • 1 medium sized Carrot **
  • 2 tablespoon Tomato Paste
  • 2 tablespoons Cheddar Cheese
  • 3 cloves of Garlic
  • 1 tablespoon of Olive oil + more to drizzle 
  • Half a teaspoon Dried Parsley
  • Salt as per taste
  • 1/4 tsp Baking Soda *
  • 1/2 cup Milk
  • Water or Vegetable Stock as needed to make a thick soup consistency 


Boil the carrot & make a Purée. Dice the tomato & onion & set aside.

In a medium sized pot, heat olive oil & add finely chopped garlic. Add diced onions, Tomatoes, tomato paste  & some salt. Add Carrot Purée    too. Cook until the onion & tomatoes are soft. Allow it to cool a little & blend into a smooth purée.

You can strain the purée if you wish to. Transfer the contents into the soup pot again, add Baking Soda, Water/Vegetable Stock,Milk & bring it to a gentle boil. Also, check for salt. Add grated Cheddar Cheese & stir well & simmer on low flame for 2-3 minutes. 

Ladle into bowls & drizzle Olive Oil & a sprinkle of dried Parsley before serving. Serve Warm with a crusty bread on side 


* Baking Soda is added to neutralise the acids in the tomatoes so that it prevents the milk from curdling when added to the soup

** Carrots help in cutting the tartness of the tomatoes. Do not skip this

You can also replace milk with a bit of cream or Half & Half 

Incase you don't have Cheddar Cheese on hand, Add Amul Cheese Cubes instead 

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