Blue Cheese Tomato Soup Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 124 calories, 8g fat (5g saturated fat), 23mg cholesterol, 846mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 4g protein .


  1. 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.
Originally published as Blue Cheese Tomato Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p41

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chazchris 49066
Reviewed Mar. 9, 2013

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

chazchris 202214
Reviewed Mar. 9, 2013

"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!!"

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