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Blue Cheese Tomato Soup Recipe

This recipe comes in handy when I want to serve a fancier soup without a lot of extra fuss. Because it's so rich and flavorful, you can enjoy this as a meal in itself.

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Blue Cheese Tomato Soup Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 bottle (32 ounces) tomato juice, divided
1 package (3 ounces) cream cheese, softened
2 to 4 ounces crumbled blue cheese, divided
1 small onion, coarsely chopped
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 teaspoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
Toasted garlic bread, optional

Directions

In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 124 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 846 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Blue Cheese Tomato Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p41

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Blue Cheese Tomato Soup

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Reviewed on Mar. 09, 2013 by chazchris

Forgot to mention calories and carbs are perfect for a diabetic or anyone else who is eating healthy.

Reviewed on Mar. 09, 2013 by chazchris

Had to read this twice before it sunk in that it is chilled, not cooked. It's kind of a modified bloody mary. I stored it in a pitcher. Served it in a glass, with a celery stick stirrer, with hot sauce on the side. EVERYBODY LOVED IT!!