Sharp cheddar cheese and tangy sour cream transforms your grandma’s tomato soup into a rich, creamy and cheesy modern version. This is like a warm hug on a cold winter’s night!
I’ve used both canned tomatoes and canned fire roasted tomatoes and, after testing out both, I definitely highly recommend the fire roasted for an extra kick of flavor.
And, yep, this video shows me using regular canned tomatoes because I hadn’t yet tested the magic that is the fire roasted tomato. That’s what happens in cooking which makes it so fun! You evolve and change up recipes based on what you have, what sounds good, and there are lots of times you’ll discover your new favorite version by trying a new ingredient!
- 3 Tablespoons butter
- 1/2 cup onions, roughly chopped
- 1 clove of garlic, minced (optional)
- Two 15 ounces cans of fire roasted tomatoes
- 2 1/2 cups of chicken stock (or vegetable stock for vegetarian version)
- 1/2 cup of sour cream
- 8 ounces of sharp cheddar cheese, grated
- salt and pepper to taste
In a large 3 quart sauce pan, melt butter over medium heat. Add onions and saute until soft. Add garlic and cook for another minute. Add tomatoes and their juices and stock.
Bring to a simmer then remove from heat. Let cool for 10 minutes.
If you like creamy soup, blend the soup in your blender, or an immersion blender. You can also remove have the soup, blend, and return to the pot if you like it a bit creamy but also with more texture.
Add one-half of the sour cream. Whisk until well-blended, then add the remaining sour cream.
Whisk until sour cream is fully combined.
Stir in pepper and cheese to blend. Add additional salt and pepper to taste.
Gently reheat to serve.