V8 Velvety Tomato Cheddar Soup
Indulge in the creamy richness of V8 Velvety Tomato Cheddar Soup, a comforting classic with a flavorful twist. This recipe combines the wholesome goodness of V8 vegetable juice, canned diced tomatoes, and a touch of sharp cheddar cheese for a velvety smooth texture and vibrant flavor. A simple roux made with sautéed onions and garlic creates the base, while heavy cream adds luxurious depth. Perfect for a cozy dinner, this 35-minute soup is easy to prepare and pairs beautifully with crusty bread or gooey grilled cheese. Garnish with fresh basil for an aromatic finish and elevate your soup game with this irresistible blend of creaminess and tangy tomato goodness.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups V8 vegetable juice (original)
- 2 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil leaves, chopped (optional, for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion and sauté until translucent, about 5-7 minutes. Stir frequently to prevent browning.
Add the minced garlic and sauté for another 30 seconds, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the V8 juice and vegetable broth, ensuring no lumps form from the roux.
Add the canned diced tomatoes. Bring the mixture to a gentle simmer over medium heat and allow to cook for 10 minutes, stirring occasionally.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender. Be careful when blending hot liquids.
Return the pot to the stove over low heat. Stir in the heavy cream and shredded cheddar cheese, a handful at a time, until fully melted and incorporated.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve immediately with crusty bread or grilled cheese sandwiches.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 6905 mg | 300% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 57.0 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1920 mg | 148% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4011 mg | 85% | |
*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.
