I set out this weekend to make two recipes for the blog, this Polonaise Soup (Tomato Soup with Cheddar and Pasta), was neither of them, but after one bite I knew this was the one I HAD to share right away! It’s all comfort and childhood memories rolled into one! Grab your favourite spot on the couch, curl up with a warm blanket and soak up all the winter vibes.
Right now, I’m missing Canadian winters. We’re hovering around 45 degrees in Georgia which is nice and cool, but I’m missing snow. I’m missing frosty breath and actually needing to warm up after being outside. I even miss shovelling, yes, I said it! I want to be cold enough that a big hearty bowl of soup is an absolute must!
I’ll be honest with you, I have no idea where this recipe comes from, who introduced me to it or when it was. Maybe it’s one of those recipes, you try once and it just stays with you. I do have very vague memories of having this at a friend’s grandmother’s house. I also know one of our local restaurants serves this up from time to time, so perhaps it came from them. Whichever way it came to be, I’m not mad at all.
I have, in the past, settled for Campbell’s tomato soup, with some elbow noodles and a sprinkle of cheese. This version, however, is sooo much better and with minimal effort it’s a must! Ready to see for yourself?
How to make Polonaise Soup (Tomato Soup with Cheddar and Pasta)
I’m not sure where the name comes from for Polonaise Soup, but it’s what I’ve always known it as. When I did a quick internet search nothing similar came up, so I’m thinking this is more of a nickname. At its roots, this is a tomato soup and then it gets jazzed up with pasta and cheddar cheese. It’s crazy easy and pure comfort. I mean really! Warm soup, pasta and cheese–it’s kind of a no-brainer in the craveable meal area!
It’s a very simple soup. I use canned tomatoes to keep things quick and easy. I do cook my pasta separately. I’m not a fan of one-pot meals that use pasta, I find they always end up tasting overly starchy to me, so I don’t mix the two. Cook the noodles on their own and add the pasta at the end, trust me, it’s just a better-tasting soup.
To start, cook the noodles according to the package, minus a couple of minutes, al dente is what you’re aiming for, rinse them well and set them aside. Once you have the noodles started, in a separate pot, sauté the onions and garlic in the butter until they are soft and transparent. Add in the tomatoes, chicken stock, cream, sugar and spices and let everything come to a boil then reduce and let this simmer for about 10 minutes. Break apart the tomatoes using the back of a spoon.
Once the soup has simmered, use an immersion blender (aff. link) to blend it until smooth. Finally, in small batches add in the shredded cheese and stir until it’s fully melted, spoon in the noodles and heat through, garnish with parsley if you’d like and dig in!
You’ve probably heard me say, I’m not a huge soup fan, but I can appreciate a good soup and this one.. is good! I may not have snow and there’s definitely nothing to shovel, but I can curl up on my couch with this soup and reminisce about my Canadian childhood. Care to join me?
If you love Polonaise Soup (Tomato Soup with Cheddar and Pasta), check out these other delicious, hearty recipes, I’m sure they’ll hit the spot:
- Classic Hamburger Vegetable Soup
- Homestyle Black Bean and Corn Chili
- The Best Almost Homemade Spaghetti Sauce
Finally, if you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Polonaise Soup (Tomato Soup with Cheddar and Pasta)
A delicious Cheesy Tomato Soup with Pasta made from scratch. Polonaise, as I grew up calling it, is comfort food to the max, filling, creamy and completely craveable!
INGREDIENTS
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, smashed
- 28 oz can whole tomatoes
- 14 oz fire-roasted diced tomatoes
- 1 cup chicken stock (I use 1 cup water + 1 tsp Better Than Bouillon chicken base)
- 1 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp celery salt
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cups dry pasta (small shells or macaroni)
- 4 oz sharp cheddar, grated
INSTRUCTIONS
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Cook the pasta according to the package directions minus one minute. It'll finish cooking in the soup. Drain, rinse and set aside.
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Meanwhile, while the pasta is cooking, melt the butter in a medium saucepan and saute the onions and garlic until soft, stirring occasionally, about 10 minutes.
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Add in the tomatoes, chicken stock, cream, sugar and spices. Stir until combined, gently break up the tomatoes with a wooden spoon. Bring it to a boil and then reduce to a simmer for 10 minutes.
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Using an immersion blender, blend the soup until it's smooth. In small batches, stir in the cheese, let it melt and then add more until it's all incorporated. Stir in the pasta and heat until it's heated through. Serve immediately.
RECIPE NOTES
Recipe adapted from Tom Douglas’ Creamy Tomato Soup with Buttery Croutons and found here.