Tomato and Blue Cheese Soup

Carolyn Haas


From Soups and Starters by Fraser. A way to use up fresh tomatoes - esp, if you like blue cheese!


★★★★★ 2 votes

15 Min
1 Hr 5 Min
Stove Top


  • 3 lb
    ripe tomatoes, peeled, quartered and seeded
  • 2 clove
  • 2 Tbsp
    vegetable oil
  • 1
    leek, cleaned and chopped
  • 1 medium
    carrot, chopped
  • 4 c
    chicken stock
  • 4 oz
    blue cheese, crumbled
  • 3 Tbsp
    half and half
  • 1/4 c
    basil leaves plus extra for garnish
  • 6 oz
    bacon, crumbled
  • ·
    salt and pepper, to taste

How to Make Tomato and Blue Cheese Soup


  1. Preheat oven to 400ºF (200ºC). Spread tomatoes in a shallow baking dish with garlic. Add seasoning and bake for 35 minutes.
  2. Heat oil in large pan. Add leek and carrot. Season lightly with salt and pepper. Cook over low heat about 10 minutes, stirring occasionally, until softened.
  3. Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.
  4. Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.
  5. Reheat but do not boil. Serve with bacon crumbles and basil leaves for garnish.

Printable Recipe Card

About Tomato and Blue Cheese Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English

Show 8 Comments & Reviews

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