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Tomato Blue Cheese Soup

Tomato Blue Cheese Soup

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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Aunt Bea

It's rich - but we all could stand something to make our hair stand on end. I prefer sweet (vidalia or maya) onions to red ones and since I so seldom have heavy cream on hand I substituted sour cream and used real sugar - what the heck - one teaspoon of sugar is a small indulgence considering all of the cholesterol, right? BUT I can say that only because I divorced my diabetic second husband LOL. All things in moderation and live life!


This soup is super rich, chunky and delicious! For those times when you don't want to worry about calories!

Tom Sobieski

Made a good creamy soup. I added another can of tomatoes as did another reviewer. My only question is this: Blue cheese, cream cheese, milk, heavy craem, then Splenda? What's the point? It' like having a triple bacon cheese burger, giant fries, and ordering a Diet Coke. Not much sense