This time of year, tomatoes are almost ripening faster than we can pick them. Almost.
If you have any tomato plants I hope you’re able to pick them faster than the critters can get to them. If you have more than you need, this tomato cheddar soup is a must try and a nod to one of our favorite St. Louis Soulard haunts, Frazer’s Restaurant.
Personally, I use Muir Glen’s fire roasted diced canned tomatoes and save my fresh ones for towering Caprese salads… heavy on on the fresh mozzarella. Oh yum.
Surprisingly, tough fibrous asparagus ends and onion make up the soup base. If your family is like mine and enjoys braised or roasted asparagus tips, you might find yourself throwing away a good 4-5 inches of the end of the woodsy inedible stalk.
Now you don’t have to. Save those fibrous stems (white ends and all), throw them into a zip lock and freeze them. The asparagus/onion combination rounds the soup out nicely and supports the acidity of the tomato. Yeah, and the near pound of cheese, 1/2 pound of butter, and 2 cups of heavy cream also add their support as well. I’m just sayin’.
This is a wonderful recipe that truly captures the taste of summer. Make it now with fresh tomatoes from the market or your garden, and freeze it. Put a grilled cheese sandwich that’s all crunchy golden brown and buttery with this soup and you’ve got yourself a real end of the summer treat you can enjoy all winter long!
Tomato Cheddar Soup
A blend of asparagus, tomato, and cheddar goodness! A super rich and most satisfying way to enjoy the end of the season tomato harvest.
- 2.25 pounds asparagus ends
- 9 ounces onion diced
- 8 ounces butter unsalted
- 8 ounces flour
- 12 cups chicken stock
- 28 ounces canned tomatoes diced (fire roasted Muir Glen)
- 12 ounces cheddar cheese grated
- 16 fluid ounces heavy cream
- 6 leaves basil julienned
- salt and pepper to taste
Melt the butter in the large soup pot. Dice asparagus ends and sauté with diced onions in the hot butter, approximately 10 minutes. Heat stock in smaller pot or electric tea kettle.
When asparagus and onions are soft, add flour and cook 4 minutes stirring constantly so the flour doesn't stick or burn.Slowly stir in heated stock into flour and vegetables 2 cups at time. Bring to a boil and simmer for 40 minutes. Turn off heat and let cool slightly. Puree with emersion blender and strain with sieve or food mill.
Bring puree back to a boil, add diced tomatoes, and simmer for 10 minutes. Add cheddar cheese and heavy cream.Garnish with julienned basil.
Recipe credit: Frazer's Restaurant & Lounge
*If you don't have a hand emersion blender, you can use a blender (like a Ninja) that has locking capabilities. If your blender doesn't lock and your soup is hot, trust me, you will be cleaning soup off your ceiling, cabinets, and walls forever.