Growing up, I saw my dad eat a lot of tomato soup. I kept as far away from it as I could. It was just too darned tomato-y for me. Now, if I’d had this creamy cheese and tomato soup things would’ve been a whole lot different. This soup has just the right amount of tomato. And just the right amount of creamy cheese goodness. Every bite is perfectly rich in flavor.
Creamy cheese and tomato soup hit the spot on a never-ending-winter day. You can also serve it cool or at room temperature in the summer. If you can get real, fresh tomatoes you can chop them and roast them in the oven. Since fresh won’t have the juices like canned do, you might have to add a bit of tomato juice, sauce or even water.
Creamy Cheese and Tomato Soup
- 3/4 cup olive oil divided
- 1 14-ounce can diced tomatoes
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium onion diced
- 1 carrot diced
- 1 rib celery diced
- 2 tablespoon butter
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Preheat oven to 375 F.
- Pour 1/4 cup of the olive oil onto a rimmed baking sheet.
- Drain the canned tomatoes, reserving the juices.
- Spread tomatoes out onto the baking sheet. Sprinkle with garlic, salt and pepper.
- Drizzle with another 1/4 cup of the oil and stir.
- Bake until the tomatoes are very soft and are beginning to caramelize, 15-20 minutes, stirring occasionally.
- Heat the remaining 1/4 cup olive oil in large pot over medium-high heat.
- Add the onion, carrot, celery and cook until soft, about 8 minutes.
- Add the tomato mixture to the pot along with the reserved juices and 1 cup water. Stir.
- Simmer until the vegetables have cooked, about 20 minutes.
- Add butter, Parmesan cheese, and cream. Use an immersion blender to combine. Alternatively, transfer to a blender. Let cool slightly then pulse until smooth.