Tomato and Blue Cheese Soup
Elevate your soup game with this decadent Tomato and Blue Cheese Soup, a delightful fusion of classic comfort and gourmet flavors. Perfectly balancing the tangy sweetness of ripe tomatoes with the creamy richness of blue cheese, this soup is a true crowd-pleaser. Sautéed onions and garlic form a flavorful base, while a splash of heavy cream and crumbled blue cheese create a silky, indulgent texture. A hint of sugar balances the acidity of the tomatoes, and fresh basil leaves add a fragrant, herbaceous finish. Ready in just 40 minutes, it’s the ultimate cozy dinner, served with crusty bread or crunchy croutons for an irresistible pairing. Perfect for weeknight comfort or an elegant starter, this tomato soup with a luxurious twist is bound to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 minced garlic cloves
- 28 ounces canned whole peeled tomatoes
- 3 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup (crumbled) blue cheese
- 1 teaspoon sugar
- 0.5 teaspoon (adjusted to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) basil leaves
- 1 serving (optional, for serving) crusty bread or croutons
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the canned tomatoes with their juice and crush them lightly with a wooden spoon.
Add the vegetable broth, sugar, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 20 minutes, stirring occasionally.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream.
Add the crumbled blue cheese, stirring until it melts into the soup. Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with chopped basil leaves.
Serve hot with crusty bread or croutons on the side, if desired.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
