Soup Week: Tomato and Cheddar Soup - Sweet Potato Chronicles - Sweet Potato Chronicles

Soup Week: Tomato and Cheddar Soup

I once spent a sum­mer as a coun­selor at a sleep away camp in the Catskills. (Stay with me…this is going some­where about kids and nutri­tion.) I was in charge of 10, eight year old girls for nearly two months. From that descrip­tion, you can pretty much fig­ure I had a chal­leng­ing sum­mer. My days were long and all I really looked for­ward to was the one day a week I had off and mealtimes–it was the only time of day that all those kids would sit still. I espe­cially loved head­ing to the cafe­te­ria on Tues­days, tomato soup and grilled cheese day. We'd get a plat­ter piled high with about 30 grilled cheese sand­wiches and our server would dole out end­less ladles of soup. Ever since grilled cheese and tomato soup have been one of my favorite lunches or din­ners. Swarm­ing with lycopene, tomato soup is a super, healthy com­fort food and this recipe shoe­horns in a ton of cheese (low-fat, of course). Hi Soup, meet my friend grilled cheese sandwich, in a bowl.

I love that when I step into the kitchen, Scar­lett imme­di­ately fol­lows. She is start­ing to ini­ti­ate her par­tic­i­pa­tion in our cook­ing ses­sions. It makes for a chal­lenge if I'm in a rush, but she picks up on that too. She seems to know when to get the heck out of the way and color at the table instead. How­ever, on this day she owned it. I took a nap and she made the soup from Whole Foods. OK, that's a total lie, but she did do a lot of the work.

Tomato and Ched­dar Soup

1 table­spoon olive oil
1/3 cup finely chopped cel­ery
1/2 cup finely chopped yel­low onion
2 cloves gar­lic, chopped
1 (28-ounce) can diced toma­toes, with their liq­uid
2 cups chicken or veg­etable broth
1/4 tea­spoon salt
1/8 tea­spoon black pep­per
1 tea­spoon sugar
1 1/2 cups grated low-fat ched­dar cheese
1/4 cup 2% milk
1 table­spoon butter


Heat olive oil over medium heat in a medium pot. Add cel­ery, onions and gar­lic and cook, stir­ring occa­sion­ally, for 3 to 4 min­utes. Add toma­toes, broth, salt, pep­per and sugar. Sim­mer for 8 to 10 min­utes. Place small por­tions in food proces­sor and blend until smooth. (You can leave it hearty and not process.) Place back in the pot that has been removed from the heat and stir in cheese, milk and but­ter. Ladle soup into bowls, top with ched­dar toast and serve.

Scar­lett enjoyed stir­ring the celery/onion/garlic mix­ture, but I had to keep mov­ing it to an ele­ment that was off so she would be safe. I don't rec­om­mend this as it adds to the cook­ing time. Luck­ily, for me, on this day, we actu­ally had the time. Go figure.

I've also started to let her mea­sure ingre­di­ents now. I admit it usu­ally leads to a bit of a mess, but she's also learn­ing about clean up. I'm hop­ing this will trans­late into her clean­ing her own bath­room. Too soon?

I brushed some of our favorite bread with olive oil and sprin­kled it with a few bits of the left­over cheese and toasted it. Then I used a cookie cut­ter to cut out shapes. I floated the toast on top of the soup and served it along side some veg­gies and fruit. Scar­lett loved the toast cut outs and they def­i­nitely taste great in the bowl.

This recipe yeilded enough for two nights of din­ner, and I never once missed the grilled cheese. Maybe a little.



  1. This looks really tasty! the fla­vors of hav­ing the "Tra­di­tional" bowl of tomato soup with a grilled cheese sand­wich with­out all the fuss.

  2. […] Tomato Ched­dar Soup. A deli­cious twist on an old-school favourite, it’s a soup and a sand­wich in one! […]

  3. Martha says:

    I just made a batch of this and man­aged to get it to taste exactly like Campbell's (which I love, but I don't love that they now put high glu­cose corn syrup in it). This was partly by acci­dent: I didn't have gar­lic, so I made the recipe with­out it. I then sprin­kled in some ground corian­der — which I'm pretty is Campbell's secret ingre­di­ent. I also increased the milk quan­tity a bit and instead of adding the cheese to the soup, I sprin­kled some shred­ded white ched­dar on top. Def­i­nitely sat­is­fy­ing my Campbell's tomato soup craving!

  4. Javamom says:

    I'm going to make this even though I don't have cel­ery in the house. I have cel­ery salt…maybe I'll use a pinch of that…Thanks for a great idea!

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