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Cheesy Tomato Soup

Cheesy Tomato Soup is smooth, creamy and so easy to make! Tomatoes, melted cheddar and sauteed veggies give this easy tomato soup recipe tons of flavor. 
Prep Time15 mins
Course: Soup
Cuisine: American
Keyword: Cheesy Tomato Soup
Servings: 4
Calories: 308kcal


  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1 can 10.5 oz condensed beef broth (Campbell's)
  • 1 1/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1 can 16 oz stewed tomatoes


  • In a large saucepan, saute onion and green pepper in butter over medium heat until tender (about 5 minutes). Stir in flour, salt and oregano until smooth.
  • Stir in the beef broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute and then remove from heat.
  • Stir in cheese slowly, allowing it to melt.
  • Place can of tomatoes (liquid included) in a blender and puree until smooth. Stir the puree into the soup. Heat to serving temperature over medium heat (do not boil).
  • Sprinkle a little more cheese on top of each bowl right before serving.


The sauteed veggies in the soup do add a little bit of texture to the recipe. I really enjoy the texture, but if you want your soup to be completely smooth, you can use an immersion blender in the soup right before adding the cheese and tomatoes. If you don't have an immersion blender, you can carefully pour the liquid into a blender and blend completely before returning to the stove to add the cheese and tomatoes. 


Calories: 308kcal | Carbohydrates: 13g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 604mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 804IU | Vitamin C: 9mg | Calcium: 304mg | Iron: 1mg