Cheddar Tomato Soup

This cheddar tomato soup takes the grilled-cheese-and-tomato-soup combo and pulls the cheese into the soup itself. Twelve fresh tomatoes get pulsed with onion and celery for a chunky-rustic body, then a half-pound of shredded sharp cheddar melts in at the end for a soup that hits both comfort food cravings at once.

Fresh tomatoes are doing the heavy work here, so use ripe ones in season. Out-of-season tomatoes from the supermarket lack the sweetness and depth this soup needs. If fresh tomatoes are sad, swap in a 28-ounce can of San Marzanos plus a tablespoon of tomato paste for concentrated flavor.

The cheese is the make-or-break moment. Add it gradually over very low heat, stirring constantly. High heat causes cheddar to break, separate, and turn grainy. Patient melting keeps the soup velvety and emulsified.

Use block cheese and shred it yourself. Pre-shredded bagged cheese is coated with cellulose to prevent clumping, and that coating refuses to melt smoothly. The soup will turn slightly chalky if you use it.

Chef Tips

• Pulse the tomato mixture only until coarsely chopped. A smooth puree gives a thinner, less interesting texture; chunks give body.
• Use sharp or extra-sharp cheddar for the most pronounced cheese flavor. Mild cheddar gets lost against the tomato.
• Serve with grilled cheese sandwiches or garlic bread for dipping. The whole experience improves dramatically.

Variations

• Add 1 teaspoon smoked paprika for a smoky-cheesy version.
• Stir in a splash of dry sherry just before serving for a bistro touch.
• Top each bowl with crispy croutons, a drizzle of olive oil, and torn fresh basil leaves.