Ingredients
1/2 baguette, cut into ½" cubes
2 tbsp. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped (about 1 c.)
2 cloves garlic, minced
2 tbsp. tomato paste
2 tbsp. all-purpose flour
1 (28-oz.) can whole peeled tomatoes
2 c. low-sodium chicken or vegetable broth
1 1/2 tsp. paprika
1/4 tsp. granulated sugar
Kosher salt
1 (8-oz.) bag Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese
1 (8-oz.) bag Tillamook Fine Cut Shredded Sharp Cheddar Cheese
Homemade croutons, for serving
Red pepper flakes, for serving
Preparation
Step 1Make the croutons: Toss baguette with oil and a sprinkle of salt on a small rimmed baking sheet and bake, tossing halfway through, until light golden, about 12 minutes. Let cool on a wire rack.Step 2Make the soup: Heat a medium saucepan over medium-high. Add oil, onion, and garlic and cook, stirring frequently, until tender, about 3 minutes. Add tomato paste and flour and cook, stirring, until lightly toasted, about 1 minute. Step 3Scrape onion mixture into a blender carafe, reserving saucepan, and add the whole peeled tomatoes. Blend until smooth, about 20 seconds. Pour tomato mixture back into the medium saucepan and add broth, paprika, sugar, and ½ teaspoon salt. Place saucepan back on medium-high heat and bring tomato soup to a boil. Boil 1 minute.Step 4Remove saucepan from the heat. Slowly, while stirring, add small handfuls of Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese until melted and combined. Pour mixture back into the blender carafe, blend again, then season soup with more salt to taste. Ladle soup into bowls and top each with Tillamook Fine Cut Shredded Sharp Cheddar Cheese, croutons, and red pepper flakes, and serve.
