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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!

Course Main Course, Soup
Keyword cheese soup, pasta, Polonaise, tomato soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

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

  1. Cook the pasta according to the package directions minus one minute. It'll finish cooking in the soup. Drain, rinse and set aside.

  2. 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.

  3. 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.

  4. 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.