After the soup has simmered and the flavors are married, we create the creaminess. Turn the heat down to low. Stir in the heavy cream. Then, add one cup of the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next. This gradual process prevents the cheese from clumping or becoming stringy. The transformation is wonderful—the broth turns from a tomato-based red to a rich, creamy orange-pink. Taste the soup now—this is your moment. Season with salt and pepper as needed. Remember, the cheese is salty, so go easy at first.
Once the cheese is melted and the soup is creamy, it’s ready to serve. Ladle it into deep bowls. Top each serving with a generous sprinkle of the remaining shredded cheddar cheese, letting the heat of the soup melt it slightly. Then, add your favorite toppings: a dollop of cool sour cream, some sliced green onions for freshness, a few pickled jalapeño slices for heat, or a handful of crushed tortilla chips for a fantastic crunch. The contrast of the hot, creamy soup with the cool, crisp toppings is what makes every bite exciting.
Pro Tips for Best Results
I tested the cream addition three ways: adding it at the beginning with the broth, adding it at the end before the cheese, and stirring it in after the cheese. Adding the cream on low heat before the cheese was the winner. It warms the cream gently and prevents any chance of curdling when the acidic tomatoes meet it. Then, the cheese melts smoothly into the already-warmed creamy base.
Here’s what I learned the hard way about the beans: do not add the cheese if the soup is at a rolling boil. The high heat and acidity can cause the dairy to separate, making the soup look grainy or curdled. Always reduce the heat to low or even turn it off momentarily before adding the cream and cheese. Patience here ensures a velvety texture.
For a thicker, even heartier soup, make a quick slurry. Mix 2 tablespoons of cornstarch with ¼ cup of cold water or broth until smooth. Stir this into the soup during the last 5 minutes of simmering (before adding cream) and let it cook until thickened. This is my go-to if I want a stew-like consistency.(See the next page below to continue…)