Passover Recipe: Fire Roasted Tomato Soup with Cheddar Matzah Crisps


Welcome to the third post in our special series of PJ Library recipes from Jennifer Stempel of This week, Jennifer brings us her special take on the classic grilled cheese and tomato soup combo: fire-roasted tomato soup with a side of crunchy, cheddar matzah-crisps. TIP: When you are shopping for your soup ingredients, snap a picture of your kids next to the  Yehuda Matzos boxes featuring PJ Library. Share it with us on social media (#pjmatzah) and you may win a special PJ Library gift bag!


Southern California is experiencing an “El Nino” this year, which means that we’re getting more than our fair share of cooler days. On cold days, there’s nothing I want more than to curl up next to my fireplace with a good book and a nice, hot bowl of soup.
I’m someone who takes her soup seriously, and no canned version will do. When I’m in the mood for soup, I want the hearty, stick-to-your-ribs kind that can only be prepared in a home kitchen.
These days, I’m favoring fire-roasted tomato soup, with its slight smokiness and sweet tomato flavor, kissed with basil and oregano. While I’d usually indulge in a gooey grilled cheese to dunk in my soup, during Passover, I reach for my favorite stand-in--cheddar matzah crisps. Crunchy, toasted bites of matzah, coated with sharp cheddar shreds are the perfect accompaniment to this classic staple. Together they make a great lunch during the long Passover stretch.

Fire Roasted Tomato Soup with Cheddar Matzah Crisps

1 tablespoon olive oil
1 small sweet onion, diced
2 whole carrots, diced
1½ teaspoon dried Italian seasoning
1 14.5 oz. cans of diced fire-roasted tomatoes
1 tablespoon fresh oregano, chopped
Kosher salt and freshly ground black pepper
3 tablespoons of cream cheese
Splash of milk
Fresh basil for garnish
½ cup shredded sharp cheddar cheese
1-2 pieces of Yehuda Matzos


Preheat oven to 350 degrees.

In a soup pot, sauté onions and carrots in olive oil over medium heat, until onions become translucent and carrots soften. Add Italian seasoning, fire-roasted tomatoes (including liquid from can), and fresh oregano.

Season with salt and pepper to taste.

Let simmer for 15 minutes.

Stir in the cream cheese and splash of milk, and let the cheese dissolve.

Use an immersion blender (or very carefully pour your liquid into a regular blender), to blend the soup to your desired consistency.

Ladle the soup into bowls and garnish with fresh basil.
While the soup simmers, sprinkle cheese onto matzahs and bake in the oven for 5-10 minutes, or until the cheese melts.

Break matzah into large pieces, and serve with soup. 

This post is the third in a special series of recipes created just for PJ Library by Jennifer Stempel of Join us next week for another special PJ Library recipe featuring Yehuda Matzos - and don't forget to share photos of your family with their PJ Matzah with us on social media (#pjmatzah). You might even win a special PJ Library gift bag!