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Update: Since the first time I made this soup, I've made it a bunch of times. It's become one of our ALL TIME FAVORITES! I always do use some of the cheeses mentioned below. I can't always find horseradish cheddar, therefore I add a small pat (1/2 - 1 tsp. horseradish). I've even added fresh basil at the end and have emulsified it with a hand blender. Love it! <br/>Previous Review: This soup hit the spot. It's a little chilly today and the smell of the bacon and tomatoes were so inviting that I couldn't wait to eat it. Because my husband isn't a fan of blue cheese (he claims not to be), I didn't use the full amount of blue cheese, but rather added a bit of feta, blue cheese and some horseradish cheddar that I had on hand. I used about 6 oz. of cheese in total. If it wasn't for my husbands dislike of blue cheese I would have used the full amount. Low and behold he loved it....and didn't even know the blue cheese was in there. I won't tell him either. I also had to add a couple of teaspoons of sugar to help reduce the acidity of the tomatoes. All and all we all loved it. I can't believe how DELICIOUS this soup is. I will be making this one again and I HIGHLY recommend it. I think I could have eaten the whole pot of soup. Thank you CaliforniaJan for sharing! Played for Spring Photo Tag game.
This was a big hit with both adults and kids. I too just used the bacon fat instead of butter, but reduced the fat to approx 2 tbsp. I followed the recipe but blended the soup before adding the blue cheese.