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    You are in: Home / Recipes / Tomato and Blue Cheese Soup Recipe
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    Tomato and Blue Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    PBShakes's Note:

    I got this recipe from a bargain rack soup recipe book I found. So far everything I've tried from it is delicious. This one is my favorite so far. Great comfort food.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 lbs ripe tomatoes, peeled, quartered, and seeded
    • 2 garlic cloves, minced
    • 2 tablespoons vegetable oil or 2 tablespoons butter
    • 1 leek, chopped
    • 1 carrot, chopped
    • 1 1/4 quarts unsalted chicken stock
    • 4 ounces blue cheese, crumbled
    • 3 tablespoons whipping cream
    • fresh basil (several large leaves)
    • crumbled bacon (to garnish)
    • salt and pepper

    Directions:

    1. 1
      turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.
    2. 2
      Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
    3. 3
      Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
    4. 4
      Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
    5. 5
      Reheat to serve (don't boil). Garnish with bacon and fresh basil.

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    Ratings & Reviews:

    • on April 07, 2009

      55

      We love this soup! I must have got the recipe out of the same book (I copied it onto the back of a receipt years ago) and I'm just sorry I didn't buy the book to try the other recipes. When I make this soup, I cut the tomatoes in half and roast them cut side down before removing the skins (that way the skins slip off really easily after roasting). I add the salt and pepper after I put them in with the broth. I also crush the garlic and put it under the tomato halves so that it doesn't dry out/burn. I use half and half instead of cream and skip the bacon to cut down on the fat (there's already plenty of that in the blue cheese). This is delicious with a piece of crusty bread and is great on chilly evenings.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato and Blue Cheese Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 220.2
     
    Calories from Fat 130
    59%
    Total Fat 14.4 g
    22%
    Saturated Fat 6.3 g
    31%
    Cholesterol 24.4 mg
    8%
    Sodium 348.0 mg
    14%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 7.3 g
    29%
    Protein 10.5 g
    21%

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