Creamy Cheddar Tomato Soup with Orzo
This Creamy Cheddar Tomato Soup with Orzo tastes like childhood in a bowl, only better because it’s homemade! Rich, creamy, and loaded with sharp cheddar cheese and tender orzo, it’s a cozy twist on the classic we all grew up loving.
Tomato soup is SO nostalgic for me. I remember having it for hot lunch at daycare all the time, and that’s actually where I learned to dunk my PB&J in it. They’d rotate between serving it with peanut butter and jelly sandwiches and grilled cheese, and somewhere along the way, I decided both belonged in tomato soup. Don’t knock it ’til you try it! I still love a PB&J dipped in tomato soup, although nothing beats a buttery grilled cheese. For this recipe, I took some garlic bread, melted provolone cheese over the top, and called it perfection.
Just like my American Chop Suey recipe (another nostalgic favorite!), I wanted to recreate that salty, comforting tomato soup from a can we all know and love, but give it a homemade upgrade. This Creamy Cheddar Tomato Soup with Orzo has all that familiar flavor, only it’s made from scratch with simple ingredients, plenty of sharp cheddar, and a little orzo for extra sustenance. It’s quick, comforting, and tastes like childhood in a bowl. ❤️
What you’ll love about this cheddar tomato soup:
Ingredients You’ll Need
Just a handful of pantry staples I almost always have on hand!
- extra virgin olive oil
- yellow onion
- fresh garlic
- crushed red pepper flakes
- chicken broth – homemade or high quality – not low sodium
- heavy cream
- crushed tomatoes – I recommend San Marzano tomatoes for their naturally sweet, rich flavor and balanced acidity. They make a noticeable difference in a simple tomato soup like this one!
- brown sugar
- orzo – This little rice-shaped pasta makes the soup heartier without overpowering it. Be sure to use dry orzo, since it cooks directly in the soup and absorbs some of that delicious flavor.
- sharp cheddar cheese – I recommend sharp cheddar for its rich, savory flavor that complements the sweetness of the tomatoes. For the smoothest, creamiest soup, shred your own cheese rather than using pre-shredded.
How to Make Cheddar Tomato Soup with Orzo
This Creamy Cheddar Tomato Soup with Orzo comes together in one pot with just a few simple steps! We’ll start by building a flavorful tomato base, blend everything until smooth and creamy, then finish with tender orzo and plenty of sharp cheddar cheese.
Sauté the aromatics and simmer the soup
Heat the olive oil in a large Dutch oven over medium heat. Sauté the diced onion until softened, then add the garlic and seasonings, cooking until fragrant. Pour in the chicken broth, heavy cream, crushed tomatoes, and brown sugar. Stir to combine and let everything gently simmer for 10 minutes to develop those delicious flavors.
Blend, add the orzo, and finish with cheese
Use an immersion blender to blend the soup until smooth and creamy. Stir in the dry orzo and simmer until tender, stirring frequently to prevent it from sticking to the bottom of the pot. Reduce the heat to low and gradually stir in the freshly shredded sharp cheddar until melted and incorporated. Serve warm with crusty bread or a buttery grilled cheese for dipping!
What Makes This Soup So Creamy?
The secret to this soup’s rich, velvety texture is a combination of heavy cream, sharp cheddar cheese, and blended San Marzano tomatoes. The heavy cream adds richness, while the freshly shredded cheddar melts into the soup for a smooth, cheesy finish. Blending everything before adding the orzo creates that silky, creamy consistency we all love in a classic tomato soup, without needing to make a roux!
What to Serve with Cheddar Tomato Soup?
I love serving this soup with a homemade grilled cheese made with Gruyère or provolone, toasted in plenty of butter until golden and crispy. You can even cut the sandwiches into grilled cheese croutons and pile them right on top of the soup. SO good!
If you’re serving this soup as a meal and want something fresh on the side, I recommend pairing it with one of these delicious salads:
- Italian House Salad Recipe
- Arugula Salad with Pesto Chicken
- Pear & Gorgonzola Salad with Maple Dressing
- Best Homemade Caesar (No Mayo)
recipe Tips
- Freshly shred your cheddar. I always recommend shredding your own cheese rather than using pre-shredded, which contains anti-caking ingredients that can prevent it from melting smoothly. Sharp cheddar gives this soup the best flavor!
- Don’t let the soup boil after adding the cheese. Reduce the heat to low before stirring in the cheddar to keep the soup smooth and creamy. Too much heat can cause the cheese to separate and become grainy.
- Keep an eye on the orzo. Since the orzo cooks directly in the soup, you’ll want to stir frequently to prevent it from sticking to the bottom of the pot. It also continues absorbing liquid as it sits, so don’t be surprised if your soup thickens!
- Adjust the consistency as needed. If the soup becomes too thick, simply add a splash of chicken broth until it’s just right. This is especially helpful when reheating leftovers.
- Making it ahead? I recommend cooking the orzo separately if you’re preparing this soup in advance. Stir it into individual bowls when serving to prevent it from soaking up too much liquid and becoming mushy.
- Quality broth and tomatoes make all the difference. With such simple ingredients, I recommend using a good-quality chicken broth and San Marzano tomatoes for the best flavor. They create a rich, savory base with just the right balance of sweetness and acidity.
Substitutions and FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a great substitute if you want to make this soup vegetarian. I recommend using a good-quality broth since it contributes quite a bit of flavor to the soup.
Can I substitute half-and-half for heavy cream?
Yes! Half-and-half will work, although the soup won’t be quite as rich and creamy. I wouldn’t recommend regular milk because it’s more likely to curdle in the acidic tomato base.
Can I use a different cheese instead of sharp cheddar?
You can! Mild cheddar will give you a more subtle cheese flavor, while Gruyère adds a delicious nutty richness. I personally love sharp cheddar because its bold, savory flavor balances the sweetness of the tomatoes.
Can I make this soup without orzo?
Of course! Simply omit the orzo for a more traditional creamy cheddar tomato soup. Since the pasta won’t be absorbing any liquid, I recommend starting with 2 cups of chicken broth instead of 3 and adding more as needed.
Can I use whole peeled tomatoes instead of crushed tomatoes?
Yes, and I actually love this option! Whole peeled San Marzano tomatoes are wonderful for this recipe. Since you’re blending the soup anyway, they’ll break down into the same smooth, creamy consistency.
Can I freeze cheddar tomato soup with orzo?
You can freeze this soup, although the texture may change slightly once thawed. The orzo can soften as it absorbs more liquid, and the creamy base may need a little extra attention when reheating. For best results, thaw overnight in the refrigerator and reheat gently over low heat, stirring frequently. Add a splash of chicken broth as needed to bring back that creamy consistency.
Creamy Cheddar Tomato Soup with Orzo
Ingredients
Method
- Sauté the aromatics. Heat 3 tablespoons extra virgin olive oil in a large Dutch oven over medium heat. Add 1 diced yellow onion and sauté for 5–7 minutes, until softened and translucent. Stir in 3 minced garlic cloves and cook for another 30 seconds, until fragrant.
- Add the seasonings. Stir in ¼ teaspoon crushed red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another minute, stirring frequently to prevent the garlic from burning.
- Simmer the soup. Pour in 3 cups chicken broth, ½ cup heavy cream, and 1 (28-ounce) can crushed tomatoes. Stir in 2 tablespoons brown sugar and bring to a gentle simmer. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
- Blend until smooth. Remove the Dutch oven from the heat. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. See notes if you do not have an immersion blender.
- Cook the orzo. Return the soup to a gentle simmer over medium-low heat. Stir in ½ cup dry orzo and cook for 8–10 minutes, or until tender. Stir frequently, scraping the bottom of the pot to prevent the orzo from sticking.
- Stir in the cheddar. Reduce the heat to low and gradually stir in 6 ounces (approximately 1½ cups) freshly shredded sharp cheddar cheese until completely melted and incorporated. Avoid boiling the soup once the cheese has been added to keep it smooth and creamy.
- Serve and enjoy! Taste and adjust the seasonings as needed. Ladle into bowls and garnish with additional shredded cheddar cheese, if desired. Serve warm with crusty bread or grilled cheese for dipping!
