Spicy tomato cheddar soup is the fifteen-minute bowl that rescues cold evenings: condensed tomato and Cheddar soups loosened with spicy tomato juice and a pinch of dried basil. It tastes like it simmered all afternoon.
There’s nothing quite like a warm bowl of tomato soup, but what if we kicked it up a notch? This Spicy Tomato Cheddar Soup is the ultimate comfort food mashup, blending the classic tomato flavor you love with a rich, cheesy kick and a hint of spice. It’s ridiculously easy, relying on a few pantry staples to create a velvety, satisfying soup in under 15 minutes. This is the perfect partner for a classic grilled cheese – in fact, we highly recommend pairing it with our Grilled Cheese Dippers for the ultimate dipping experience!
Ingredients
• 1 can (14 oz / 398 g) condensed tomato soup
• 1 can (14 oz / 398 g) condensed Cheddar cheese soup
• 3 cups / 720 ml spicy tomato juice
• 1 tsp / 5 g (0.18 oz) dried basil
Instructions
1. In a medium saucepan, combine the condensed tomato soup, condensed Cheddar cheese soup, spicy tomato juice, and dried basil.
2. Place the saucepan over medium heat. Stir occasionally until the soup is smooth and heated through completely. Do not allow it to boil.
3. Serve immediately while hot, with your favorite garnishes.
Nutritional Information
• Servings: 6-8Approximate values per serving:Calories: 180 kcalCarbohydrates: 25gProtein: 6gFat: 7g (0.25 oz)
Pro Tips
• For the ultimate comfort meal, serve this soup alongside our famous Grilled Cheese Dippers for dunking.
• Garnish with a swirl of sour cream, a sprinkle of shredded cheddar, or fresh chopped chives for a gourmet touch.
• Control the heat by using regular tomato juice and adding hot sauce (like Tabasco or sriracha) to taste.
• For an even richer, creamier texture, stir in a 1/4 cup (960 ml) of heavy cream during the last minute of heating.
FAQ
Q: Is this spicy tomato cheddar soup truly vegetarian
A: Yes, this recipe is vegetarian. We recommend checking the labels on your condensed cheddar cheese soup to ensure it is made with microbial or vegetable-based rennet and that the tomato soup is free from any hidden chicken or beef stock.
Q: How can I make this tomato soup vegan
A: To make a vegan version, use a vegan condensed tomato soup and replace the condensed cheddar soup with a dairy-free cheddar sauce or shreds that melt well. For an even richer texture, use a plant-based cream like full-fat oat or cashew cream instead of heavy cream.
Q: Can I add more protein to this meatless soup
A: Absolutely! To boost the protein, blend in a cup of rinsed cannellini beans for extra creaminess and protein. You can also stir in cooked red lentils or top the finished soup with crispy roasted chickpeas for added texture and nutrition.
Q: How should I store leftover soup
A: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop, being careful not to let it boil.
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- Gobhi Aloo Dum (Deep-Fried Cauliflower and Potatoes in Spiced Tomato Broth)
- Creamy Roasted Eggplant Soup
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Spicy Tomato Cheddar Soup
Ingredients
Method
- In a medium saucepan, combine the condensed tomato soup, condensed Cheddar cheese soup, spicy tomato juice, and dried basil.
- Place the saucepan over medium heat.
- Stir occasionally until the soup is smooth and heated through completely.
- Do not allow it to boil.
- Serve immediately while hot, with your favorite garnishes.
- Garnish with a swirl of sour cream, a sprinkle of shredded cheddar, or fresh chopped chives for a gourmet touch.
