… because what is life without good food?

Herbed Tomato White Cheddar Soup

Herbed Tomato White Cheddar Soup with Grilled Cheese on the Side

Oven roasting the tomatoes gives this soup a rich tomato flavor. The tart acidity of the tomato is rounded out with fresh herbs, garlic, cream, roasted onion and white cheddar cheese. Then, if you like, top it all off with an open-faced grilled cheese sandwich (french onion style!) or some grilled cheese “croutons”.

I want to thank my sweet friend Ann from The Fountain Avenue Kitchen for giving me the grilled cheese crouton idea! It’s really fun.

Herbed Tomato White Cheddar Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: About 6 cups of soup

Herbed Tomato White Cheddar Soup


  • About 3.7 pounds of fresh garden tomatoes (or substitute canned fire-roasted tomatoes ... the amount of tomatoes doesn't have to be exact ...)
  • 1 small onion, cut in fourths, NOT peeled!
  • 2 - 4 cloves of garlic
  • 2 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons smoked paprika
  • A dash of nutmeg
  • 1 cup fat free half & half
  • 1 cup shredded white cheddar cheese
  • about 1/4 cup of mixed fresh herbs: I used basil, thyme, oregano, and tarragon.
  • Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper
  • For the "grilled cheese" topping:
  • Thinly sliced French bread
  • Shredded or sliced white cheddar cheese
  • Thin slices of fresh tomato (optional)
  • Fresh herbs for garnish


  1. Preheat the oven to 375 F. Spray a baking sheet or two with cooking spray. (I needed two!) Cut the tomatoes in about 1/2 inch slices and place them on the baking sheet side by side (no overlapping!) Set the onion on the baking sheet as well.
  2. Sprinkle the tomatoes lightly with Red Robin Seasoning and bake for about 20 - 30 minutes or until the tomatoes look soft and cooked and the onion is soft and translucent and maybe even a little blackened on the top edges.
  3. Let the roasted vegies cool for a bit, then pull the very outer skin off the onion and put the tomatoes and onion with the garlic cloves in your blender and blend till smooth. It should have the thickness somewhere between tomato sauce and tomato paste at this point.
  4. Pour the tomato mixture into a soup pot and add the broth, bay leaf, rosemary and paprika, bring the pot to a boil, then reduce heat and simmer for about 15 minutes.
  5. Add the half and half and cheddar cheese and reduce the heat to medium low or low and heat till the soup is hot, but not boiling. If the cheese is not mixing in properly, you might need to blend the soup again to get it smooth.
  6. Add the herbs and season to taste with Red Robin Seasoning and freshly ground pepper.
  7. Serving Suggestions:
    French Onion Style:
  8. Pour the hot soup into oven-safe mugs or bowls. Top with thinly sliced toasted French bread, then add some white cheddar on top of the bread. Place a thin slice of tomato on top. Bake at 350 for about 5 - 10 minutes or until the cheese is completely melted and a little bubbly. Garnish with a sprig of fresh thyme or other herb, if you like. Serve immediately.
  9. With Grilled Cheese Croutons:
  10. Make grilled cheese sandwiches using thinly sliced bread. Cut the sandwiches into crouton-sized pieces and serve the hot soup with a few croutons in the soup.


Soup can be made ahead of time and reheated.


This recipe was shared at Mix it Up MondayMy Meatless MondayMelt in your Mouth Monday, Tuesday Talent Show. Totally Tasty Tuesdays, Tasty Tuesday, Cast Party Wednesday, Fresh Foods Wednesday, Wednesday ExtravaganzaFull Plate Thursday and All my Bloggy Friends.

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14 Responses

  1. Ann

    I really must apologize, Ann. I just drooled all down your page! Every single picture looks mouth watering. The best part is, I know it tastes as good as it looks! Thank you for spinning my idea into your masterpiece!

    October 22, 2012 at 12:34 pm

    • Ann

      Thank you for the marvelous idea! You’re awesome 🙂

      October 22, 2012 at 12:39 pm

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  3. What a fabulous soup. It is going to be featured at My Meatless Mondays. Thanks for sharing.

    October 28, 2012 at 1:13 am

  4. i adore the presentation in the oven mug!! so cute and clever and appetizing!

    thank you for sharing with us at the Wednesday Fresh Foods Blog Hop! i hope to see you again this week with more seasonal & real/fresh foods posts. xo, kristy

    October 28, 2012 at 11:15 am

  5. I just love the addition of the White Cheddar to this great soup. This is a delicious recipe. Hope you had a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    October 28, 2012 at 6:15 pm

    • Ann

      Thank you Miz Helen! I will be back 🙂

      October 29, 2012 at 11:03 am

  6. Oh my! This sounds fantastic! Pinned to try 🙂 Thanks you for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂

    October 29, 2012 at 5:57 pm

  7. Thank you for sharing your recipes at Cast Party Wednesday! Have a GREAT week! ~Sheryl @ Lady Behind The Curtain~

    October 30, 2012 at 2:38 pm

  8. wendyb964

    Looks yummy! I oven-roasted all my end of harvest tomatoes with herbs and garlic, then pureed and froze the mixture. Did I miss the CREAM cheese? Sounds like a lovely addition and some fat. Off to the freezer to thaw the ‘maters and will make tomorrow. Glad I discovered your blog. Tres bien.

    November 16, 2012 at 5:17 pm

  9. Ann

    Thank you so much Wendy! I’m so glad you came by for a visit … the cream cheese goes in with the half and half. I hope you love the soup 🙂

    November 16, 2012 at 9:56 pm

  10. MARY

    How much cream cheese? You really should correct the recipe, looks and sounds yummy!

    August 16, 2013 at 10:10 am

    • Ann

      Mary, I am so sorry! I don’t know where that “cream cheese” reference came from … I don’t recall putting cream cheese in this soup. I’ve corrected the recipe … If the white cheddar cheese doesn’t make it creamy enough for your tastes, though, go ahead and add an oz or two of light cream cheese.

      August 16, 2013 at 8:19 pm

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