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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1 package (3 ounces) cream cheese softened
- 1 small onion coarsely chopped
- 1 bottle (32 ounces) tomato juice divided
- 2 to 4 ounces crumbled blue cheese divided
- toasted garlic bread optional
- Carbohydrate 0.68080986763012 g
- Cholesterol 0 mg
- Fat 0.00283334401709402 g
- Fiber 0.0264206731301326 g
- Protein 0.012736351498302 g
- Saturated Fat 0.000851741452991453 g
- Serving Size 1 1 serving (5g)
- Sodium 609.183381577729 mg
- Sugar 0.654389194499987 g
- Trans Fat 0.000121677350427351 g
- Calories 3 calories
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. Originally published as Blue Cheese Tomato Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p41 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. Print Add to Recipe Box Email a Friend
