Cheesy Tomato Soup with Potatoes
Warm, hearty, and irresistibly creamy, Cheesy Tomato Soup with Potatoes is the ultimate comfort food that’s perfect for weeknight dinners or cozy gatherings. This velvety blend of crushed tomatoes, tender russet potatoes, and sharp cheddar cheese delivers a rich and satisfying flavor in every spoonful. Enhanced with aromatic garlic, sautéed onions, and a hint of paprika and basil, this soul-soothing soup strikes the perfect balance of tangy, savory, and smoky notes. The addition of heavy cream lends luxurious texture, while a sprinkle of fresh parsley adds a vibrant finishing touch. Quick to prepare in just under an hour, this one-pot wonder is sure to become a family favorite. Serve it with crusty bread for dipping, or enjoy it on its own as a comforting bowl of cheesy bliss.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 2 medium Russet potatoes
- 28 ounces Canned crushed tomatoes
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 2 cups Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried basil
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the yellow onion, mince the garlic cloves, and peel and cut the russet potatoes into bite-sized cubes.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed potatoes to the pot and sauté for 3-4 minutes.
Pour in the canned crushed tomatoes and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 20 minutes.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a standard blender in batches and blend, then return it to the pot.
Stir in the heavy cream, followed by the cheddar cheese. Mix until the cheese is melted and the soup is creamy.
Season with salt, black pepper, dried basil, and paprika. Adjust seasoning to taste.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 498 mg | 38% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
