Tomato Blue Cheese Soup Recipes

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BLUE CHEESE TOMATO SOUP



Blue Cheese Tomato Soup image

This recipe comes in handy when I want to serve a fancier soup without a lot of extra fuss. Because it's so rich and flavorful, you can enjoy this as a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bottle (32 ounces) tomato juice, divided
3 ounces cream cheese, softened
2 to 4 ounces crumbled blue cheese, divided
1 small onion, coarsely chopped
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 teaspoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
Toasted garlic bread, optional

Steps:

  • In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese.

Nutrition Facts : Calories 124 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 846mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

IRISH BLUE CHEESE AND TOMATO SOUP



Irish Blue Cheese and Tomato Soup image

This is sooo great! I got it from the website Soupchick.com and it is a winner. The tomatoes are roasted and the blue cheese is melted into the soup so every bite you get a bit of the tang. Crispy bacon on top completes the perfect soup!!

Provided by CaliforniaJan

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

10 large plum tomatoes, cut in half, seeds removed
olive oil
6 ounces lean bacon
1 medium onion, roughly chopped
3 large stalk celery, chopped
3 carrots, chopped
1/4 cup flour
5 cups chicken stock, heated
10 ounces mild blue cheese
fresh black pepper and chopped parsley, for garnish

Steps:

  • Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
  • In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
  • Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
  • Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.
  • Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.

TOMATO BLUE CHEESE SOUP



Tomato Blue Cheese Soup image

I simply love tomato soup. I also love cheese, so I tried them together. And this is the result.

Provided by chrystal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
½ cup chopped red bell pepper
¼ large red onion, chopped
¼ cup crumbled blue cheese
1 (4 ounce) package cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5 ounce) can diced tomatoes
1 ½ cups tomato juice
2 teaspoons dried basil
¼ teaspoon ground black pepper
1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)

Steps:

  • Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
  • Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 13 g, Cholesterol 59 mg, Fat 21.7 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.9 g, Sodium 605.2 mg, Sugar 7.7 g

TOMATO BLUE CHEESE SOUP



Tomato Blue Cheese Soup image

I never thought about tomatoes with blue cheese, but I really enjoyed. I used fresh basil and tomatoes and skipped the sweetener completely.

Provided by Anonymous

Categories     Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped red bell pepper
1/4 cup large red onion, chopped
1/4 cup crumbled blue cheese
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup milk
14 1/2 ounces diced tomatoes
1 1/2 cups tomato juice
2 teaspoons dried basil
1/4 teaspoon ground black pepper
1 teaspoon sugar or 1 teaspoon other artificial sweetener

Steps:

  • Heat the olive oil in a saucepan over medium heat.
  • Stir in the garlic, bell pepper, and onion.
  • Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the blue cheese, cream cheese, heavy cream, and milk.
  • Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
  • Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper.
  • Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

Nutrition Facts : Calories 269.1, Fat 21.9, SaturatedFat 11.3, Cholesterol 60.1, Sodium 474, Carbohydrate 14.2, Fiber 2.4, Sugar 9.2, Protein 6.4

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