Wednesday, May 22, 2013

Tomato and Cheddar Soup Recipe

From Daryl/Avery:  I love spring because the weather is so changeable. One day you have rain, the next sun. It can be really cool and possibly hot. You never know. Doesn’t that make life fun? Who wants to live in a Utopia where the weather is always the same and the food is packed in a squeeze tube bottle? Even the people are packed into outfits that remind me of squeeze bottles. I mean, really?  I don’t even like to read about societies like that, although I have to admit I will see futuristic movies. Go figure.

Anyway, back to spring. I am a sucker for a good soup during the spring and fall. It’s a light meal but totally satisfying. Because I need to eat gluten-free (without wheat flour and certain other items), dining on soup at a restaurant is often out for me. Most chefs use a roux to thicken their soups. If only they would realize that grated potatoes or potato flour do the same thing!

So whenever I can, and especially when I’m hard at work and don’t want to take too much time away from my writing, I make a good, hearty soup. It’s fast. It simmers. I can eat it when I’m ready and not the other way around.

This one is totally gluten-free and so tasty because of the cheese.

What is your favorite go-to quickie meal?



Serves 4

1 tablespoon olive oil
1/3 cup finely chopped celery
1/2 cup finely chopped yellow onion
2 cloves garlic, chopped
1 can diced tomatoes, with their liquid
2 cups chicken or vegetable broth
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon sugar
1 1/2 cup grated cheddar cheese
1/4 cup half-and-half or milk
1 tablespoon butter
Grated Cheddar for garnish


Heat olive oil over medium heat in a six-quart pot. Add the celery, onions, and garlic.
Cook, stirring occasionally, for about 3 to 4 minutes.

Add the tomatoes, broth, salt, pepper, and sugar. Simmer for 8 to 10 minutes.

Remove from the heat. In batches, whir the vegetables in a blender to smooth. Return the pureed veggies to the pot.

Stir in the cheese, half-and-half, and butter. Heat about 1-2 minutes. Pour into soup bowls.

Serve topped with cheddar cheese.

Note: I used can tomatoes, but you can use regular. You just have to make sure you have add the “liquid” amount that you’d get from a can (about ½ cup of water or extra broth).


* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
You can order the book HERE. 

Daryl and Avery are the same author.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

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  1. Looks lovely Daryl! I have never been a fan of tomato soup, probably because I had Campbell's from a can as a kid and thought that was it...

    1. Lucy/Roberta,

      I know what you mean. I remember lunches during summer vacation when we would have grilled cheese sandwich with tomato soup. good memories, but I was never really a tomato soup fan. I preferred chicken noodle. But as an adult, making tomato soup from scratch? It made all the difference! Adding cheddar cheese...yum!


  2. Mmmm, lovely tomatoes and cheesiness. What a winner.
    Campbells was OK as a kid, but not now!

  3. TOTAL KEEPER!!! I am printing this one out for summer tomato season (I'll do what you suggest and add the extra liquid). Thank you, Avery/Daryl, another winner!


    - Cleo

    P.S. I've always loved the combo of tomato soup with a grilled cheese sandwich. Brilliant how you combined the two here in the soup itself.

    1. Thanks, Cleo. I personally thought it was inspired. LOL

  4. I'm with Cleo. Must try this with fresh tomatoes when we have more than we can use. I'm a fan of tomato soup and this sounds like a great variation.