Bleu Cheese Tomato Soup

Although we still haven’t received a layer of snow that will stick, I am making soup regularly to achieve that cozy winter feeling. I don’t mean to complain about the lack of snow, but the falling snow helps make staying in and cooking soup a bit more romantic. The temperature has been wavering between 10 and 40 degrees, all perfectly acceptable temperatures for a steaming bowl of delicious soup.

Tomato soup has that comfort food reputation, especially when partnered with the grilled cheese sandwich. As a kid, the Campbell’s tomato soup commercials were always enticing, but they didn’t sway my Mom in the least. I’m glad I waited until I was an adult and armed with this recipe to give tomato soup a chance. The combination of tomato and creamy bleu cheese with simple aromatics creates an incredible depth of flavor.

This makes a pretty large batch of soup, but you can cut it in half, no problem. If you don’t want the soup to have any spice, reduce the amount of hot sauce to 1 or 2 teaspoons for flavor.

This soup is also my virtual contribution to the Gojee’s potluck party that I could not attend. Have you heard of Gojee? The site features full-screen pictures of delicious food, links to the recipes and you can find my recipes there as well. Starting on Thursday, January 26, you can check out all of the potluck dishes fellow gojee contributors shared. Head over to Gojee and enter “gojee potluck” into the I Crave box to pull them all up.  You can also follow #gojeepotluck on Twitter.

Recipe: Michael Symon’s Bleu Cheese Tomato Soup

Adapted from Not Derby Pie

Makes 8 servings

2 T. extra virgin olive oil

3 small onions, diced

8 cloves of garlic, thinly sliced

2 – 28 oz. cans of San Marzano tomatoes (if possible), undrained

3 C. water

2 C. half and half

4 T. hot sauce (I used Cholula, use half if you don’t like it spicy)

1 T. fresh oregano leaves

7 oz. or 1 C. creamy bleu cheese, preferably Roth Käse buttermilk

sea salt to taste

1. Add the olive oil and onions to a large pot or dutch oven over medium heat. Add a generous pinch of salt and stir to coat the onion with the oil. Cook for 2 minutes.

2. Add garlic, stir and cook for 2 minutes more with the lid on. Add the tomatoes and their juices with the water, stir and bring to a simmer. Add the half and half, hot sauce and oregano; stir and simmer on medium-low heat for 45 minutes, uncovered.

3. Remove from heat and add in the bleu cheese. With an immersion blender (or let cool and transfer in batches to a regular blender), blend until smooth. Taste for seasoning and add sea salt if needed. Serve immediately.

10 Notes Leave a Note

    • Stephanie – Definitely wild, but somehow it works! Cholula is our favorite, too!

      Megan – I wish! This soup was pre-Zingerman’s, but you better believe I was eyeing the bleu cheese at Z’s and thought of this soup! We went with Dulcinea raw sheep’s milk pecorino-style cheese. Uh, yum!

  1. I always thought blue cheese in tomato soup sounded weird, but after stealing a taste from my husband’s bowl in a restaurant recently, I’m convinced it’s delicious. I found blue cheese contributes a flavor that’s difficult to distinguish, like a secret ingredient that adds umami flavor. Really good. Can’t wait to try this version at home.

    • Jess – You’re right, it’s hard to distinguish and umami flavor is a good way to describe it. I hope you like this version!

      Kimberley – Hey! You need to live dangerously and make this right away 🙂

    • Kimber – Who knew that bleu cheese and tomato soup were made for each other? I’m going to make up for lost time and make it as often as possible 🙂 Thanks for stopping by!

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