0 In Recipes/ Soup, Salads and Sandwiches

Tomato and Blue Cheese Soup

My husband loves this soup. On a Saturday afternoon I will make this soup with a classic grilled cheese or dress it up with my pesto Panini. Either way it is my twist of the all American hot lunch.
Make Ahead: Up to 2 days ahead: Make the soup chill and keep covered in the fridge. Or chill the soup and pour in to plastic freezer bags and freeze for up to 2 months. To defrost peel the plastic bag away form the frozen soup and place the soup cube into a large pot over medium low, cook until the soup is thawed and heated though, stirring occasionally.
Serves 4-6


  • 1 Tablespoon olive oil
  • 2 cups yellow onion, diced
  • 1 cup carrots, diced
  • 3, 14.8 oz cans crushed tomatoes (I use San Marzano tomatoes)
  • 1 Tablespoon + 1 teaspoon garlic, minced
  • 2 teaspoons balsamic vinegar
  • 2 Tablespoons ketchup
  • ½ cup chicken broth
  • 1/8- ¼ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika
  • ½ teaspoon thyme, dried
  • ¼ teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 Tablespoon heavy cream
  • 1/3 cup blue cheese (optional)


  1. In a large heavy bottomed pot over medium/high heat add the olive oil. Stir in the onion and carrot and sauté for 5 minutes, stirring occasionally. Add the tomatoes, garlic balsamic vinegar, ketchup, chicken broth, red pepper flakes, smoked paprika, thyme, black pepper and salt, stir. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  2. Take off the heat and pour half the soup in to a blender (making sure to leave 3 inches at the top). Put the lid on and blend until all the ingredients are well pureed, about 1 minute. Pour pureed soup into a large bowl. Repeat with remaining soup. Pour pureed soup back into the pot over medium heat.
  3. Stir in the cream and blue cheese (add more salt if needed). Once the cheese has melted, you are ready to serve.

You Might Also Like

No Comments

Leave a Reply