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Homemade Tomato Soup with Reduced Whole Tomatoes and Milton’s Tomato Garlic Cheese

This tomato soup is rich and hearty, made with whole tomatoes that are reduced to concentrate the flavor, then topped with hand-shredded Milton’s Tomato Garlic Cheese for a creamy, savory finish.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 28 oz cans whole peeled tomatoes (or about 8 cups fresh tomatoes, peeled and chopped)
  • 2 cups vegetable or chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar optional, to balance acidity
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper to taste
  • ¼ tsp red pepper flakes optional for heat
  • 1 tsp fresh lemon juice optional, to brighten the flavor
  • ½ cup heavy cream optional, for a creamy texture
  • Hand-shredded Milton’s Tomato Garlic Cheese for topping

Instructions

  • Sauté the Aromatics:
  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook, stirring occasionally, for about 5 minutes, until softened and translucent.
  • Add minced garlic and sauté for another 30 seconds until fragrant.
  • Cook the Tomatoes:
  • Add the whole tomatoes (with juices) to the pot. If using whole tomatoes, crush them with a spoon or potato masher to break them down.
  • Stir in tomato paste, dried basil, oregano, and red pepper flakes (if using).
  • Bring the mixture to a simmer, then reduce the heat to low. Let the tomatoes simmer for 45 minutes to 1 hour, stirring occasionally, until they break down and reduce. The longer it simmers, the more concentrated and flavorful the soup will become.
  • If the soup is too thick, add a little broth or water to reach your desired consistency.
  • Blend the Soup:
  • Use an immersion blender to carefully puree the soup until smooth (or transfer in batches to a regular blender).
  • Taste and adjust with salt, pepper, sugar, and lemon juice if necessary.
  • Add Cream (Optional):
  • If you like a creamy soup, stir in heavy cream at this point. Let it heat through for another 5 minutes.
  • Serve:
  • Ladle the hot soup into bowls.
  • Generously shred Milton’s Tomato Garlic Cheese over the top of each serving, allowing it to melt into the hot soup.
  • Garnish (Optional):
  • Add a sprinkle of fresh basil or a drizzle of olive oil for extra flavor.
  • Serve with crusty bread or grilled cheese for the perfect pairing.

Notes

Tips:
If you prefer a chunkier soup, don’t blend it completely—just pulse a few times.
Roasting the tomatoes before adding them to the pot (especially fresh ones) will give the soup a deep, smoky flavor.
For a savory boost, you can also add a splash of balsamic vinegar when serving.
This rich and flavorful soup pairs perfectly with the melty goodness of Milton’s Tomato Garlic Cheese!