Creamy, Cheesy…Tomato Soup

Oh my YUM guys…. Seriously I have never tasted a tomato soup that I crave more than this… literally my husband ate the entire stock pot before I got home from work! Luckily, I took some for my cousin, Kat, to taste test… and she agrees, this recipe is a winner.

With the cold weather coming you just have to have that go to soup recipe for nights you want to curl up on the couch and watch movies. This tomato soup is the definition of cozy! Think a fuzzy blanket, fire in the fireplace, watching Disney plus while eating a cup of this soup in your cutest winter themed mug…. yeah sounds like a great life right there.

This recipe was inspired by the fact that I don’t like the average tomato soup. I like a tomato soup with depth, that feels like it is inspired! I have been playing with my recipe for over a year now and I think I hit the jackpot!! As with the chili, I use my Le Creuset Stock Pot (linked at the bottom) to make this, you can prepare this in ONE POT- so minimal clean up!


  • 1/2 stick salted butter
  • 1 onion
  • 1 tsp chicken boullion
  • 1/4 Worchestershire sauce
  • 3 roasted red peppers (jar- Mt. Olive has good ones!)
  • 7 roasted garlic cloves
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 2 ounces sour cream
  • 1 tbsp cream cheese
  • 1/2 tsp curry powder
  • 5 thyme sprigs
  • 5 bay leaves
  • 1/2 rosemary sprig
  • 1/2 sage sprig
  • 4 cups whole milk
  • 1/4 goat cheese
  • 1 cup grated parmesan

In a stock pot brown your butter, once golden add onion. Cook onion until soft then add worchestershire, boullion, and milk(make sure your milk is room temp or even warm!) – simmer for 5 minutes. Add herbs (you can tie them together or just throw them in – do know you will have to pull them out! Simmer for 5 minuted with the herbs then add crushed tomatoes, diced tomatoes, sour cream, cream cheese, curry powder – simmer for 10 minutes until the herbs are fragrant! After 10 minutes pull the herbs out and add 1 tbsp salt/pepper, goat cheese, and 1/2 cup Parmesan cheese. Using an immersion blender, blend the ingredients until almost smooth, add the rest of the Parmesan, simmer 5 more minutes, stir and serve!

Link for the Le Creuset stock pot I use!

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