Tomato And Blue Cheese Soup
A rich, creamy tomato and blue cheese soup with aromatic garlic, leek, and carrot, perfect for sophisticated appetites and chilly days. Garnished with basil for freshness.
Ingredients
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Spread the peeled, quartered, and seeded tomatoes in a shallow baking dish with the finely chopped garlic.
- Season the tomatoes and garlic to taste, then bake for about 35 minutes.
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the chopped leek and carrot, season lightly with salt and pepper, and cook over low heat for 10 minutes until softened.
- Stir in the unsalted chicken stock and the baked tomatoes with garlic.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for 20 minutes.
- Add the blue cheese, cream, and basil leaves to the soup.
- Transfer the soup to a food processor or blender and process until smooth, working in batches if necessary.
- Reheat the blended soup gently, but do not boil.
- Ladle into bowls and garnish with basil leaves.
Tips & Substitutions
For a deeper flavor, consider roasting the tomatoes until slightly charred. If you don't have blue cheese, feta or goat cheese can be good substitutes. To add more texture, blend half of the soup and leave the other half chunky. Fresh herbs like thyme or oregano can enhance the flavor profile, making it a great companion for Mediterranean recipes.
Serving Suggestions
Serve the soup warm, garnished with fresh basil leaves. It pairs beautifully with crusty bread or a side salad, like a *Florentine Salad. This dish can also be complemented with a drizzle of olive oil or additional blue cheese crumbles for added richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also add a splash of cream or chicken stock while reheating to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Blue Cheese Soup contains roughly 2249 calories, with 21g protein, 51g carbohydrates, and 219g fat. It is an excellent source of vitamin A (107% of the Daily Value), protein (42% of the Daily Value), and calcium (36% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare this soup in advance. The flavors actually deepen when stored overnight. Just remember to let it cool completely before refrigerating, and reheat gently before serving.
Can I freeze this soup?
While you can freeze the soup, the texture may change slightly once thawed. It's best to freeze it before adding the cream and cheese. When reheating, stir in the cheese and cream for the best results.
What can I serve with this soup?
This soup pairs well with grilled cheese sandwiches or a fresh side salad, such as Marinated Tomatoes And Cucumbers. For a heartier meal, consider serving it with a protein like grilled chicken or a side of roasted vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).