Tomato with Cheddar Cheese, Cream, and Basil Soup

While flipping through the English food magazine, Food Illustrated, I came across a rave review of a canned cream of tomato soup. The creators, they said, wanted “to create a classic, a dream of a soup” I read their list of ingredients, then came up with my own version (adding a fair amount of fresh basil), and I have to say it is a dream of a soup.

Tomato with Cheddar Cheese, Cream, and Basil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 cups
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, sliced
  • 2 28-ounce cans diced tomatoes
  • 4 cups chicken tock
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons balsamic vinegar
  • ½ cup chopped fresh basil leaves, plus additional for garnish
  • ½ cup heavy or light cream
  1. Place a stockpot over medium high heat and add the butter. When the butter has melted, add the onion, carrot, and garlic, and cook until tender and lightly colored, about 10 to 15 minutes. Add the tomatoes and stock, and bring to a boil. Lower the heat and cook for 30 to 45 minutes. Add the cream, if desired.
  2. Place a small amount in a blender and blend until smooth. Repeat until all the soup has been blended. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with basil.