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Tomato Blue Cheese Soup

Tomato Blue Cheese Soup

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
chrystal

chrystal

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

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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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Reviews

Aunt Bea
20

Aunt Bea

2/28/2011

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!

Terry
15

Terry

2/22/2011

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

Phoghat
9

Phoghat

6/4/2013

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

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