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 User ID: 2257581 49066
Reviewed Mar. 9, 2013

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

chazchris User ID: 2257581 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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