Harvest Tomato Soup with Cheddar and Feta
Sauté the tomatoes and onion in olive oil over high heat. Add the cheeses, thyme, salt and pepper and cook about 5 minutes until the tomatoes break open and the juices meld with the feta and cheddar. Puree the tomato juice and tomato-cheese mixture in the blender in several batches until smooth, or pulse a few times to leave seeds and tomato pieces. Heat the chicken stock on high, add the blended mixture and stir in the basil.
Tomato soup is the ultimate comfort, and this one leans all the way into it — not content with tomatoes alone, it melts two cheeses right into the pot. Sharp cheddar for savory depth and salty feta for tang transform a familiar bowl into something richer and more grown-up, the kind of soup that turns a rainy afternoon into an occasion. It practically demands a grilled cheese alongside, and you should oblige it.
Melting Two Cheeses In
The move that sets this apart is adding the cheese early, not as a garnish. Sauté grape tomatoes and onion in olive oil over high heat until the tomatoes blister and burst, then stir in the crumbled feta, shredded cheddar, and thyme and cook until the juices and melting cheeses meld into one savory mass. Sharp cheddar brings body and richness; feta brings a salty, tangy edge that keeps all that richness bright rather than heavy.
Blend Smooth or Rustic
Once the tomatoes and cheeses have melded, the soup's texture is your choice. Blend the tomato-cheese mixture with tomato juice until completely smooth and velvety for a refined bowl, or pulse it just a few times for a chunkier, more rustic soup with bits of tomato and cheese throughout. Warm it through with a little chicken stock, stir in a generous handful of fresh basil at the end, and it's ready — the basil keeps it garden-fresh against all that richness.
Harvest Tomato Soup with Cheddar and Feta
Ingredients
Equipment
Method
- In a stock pot or large skillet, sauté the tomatoes and onion in olive oil over high heat.
- Add the cheeses, thyme, salt and pepper, and cook until the tomatoes break open and the juices meld with the feta and cheddar, about 5 minutes.
- Working in several batches, add tomato juice and tomato-cheese mixture to the blender and puree until smooth. For a more rustic finish pulse the blender a few times instead to leave seeds and tomato pieces, yum!
- Heat the chicken stock on high in a stock pot, and then add the mixture from the blender.
- Stir in the basil, salt and pepper to taste.
- Serve with a great big grilled cheese sandwich for dipping—after all, you have plenty of cheese left over right?
The Heart of the Table
Few dishes carry the warmth of tomato soup and grilled cheese — it's the taste of being cared for, of childhood afternoons and cold-weather comfort. This grown-up version keeps every bit of that nostalgia and adds a little richness worthy of the estate table, the sort of unpretentious, generous bowl that makes everyone at the table feel instantly at home.
The Art of the Host
A large skillet or stockpot blisters the tomatoes and melts the cheese, and a blender — upright or immersion — brings it to your chosen texture. Use fresh grape tomatoes for their concentrated sweetness, and grate the cheddar off the block for the cleanest melt. If blending hot soup in an upright blender, work in batches and vent the lid to release steam safely.
Neighborly Grace
- The Preparation: Melt the sharp cheddar and briny feta straight into the sautéed tomatoes and onion before blending so the soup turns rich and tangy. It reheats well, so make it ahead and warm it gently, blending smooth or leaving it a little rustic.
- The Pour: A crisp white or a light Pinot Noir suits the tomato and cheese. For a non-alcoholic option, a sparkling blood-orange soda or a tomato-basil sipper keeps that savory edge.
- The Vibe: This is cozy comfort with a twist — ladle it into warm bowls with a grilled cheese alongside and let its cheesy, tangy depth warm a cool evening.