Entrepreneur • Botanist • Chef

Herbed Tomato and Bleu Cheese Soup Recipe

Ok, the time has come. We are unveiling the secrets of our favorite lunchtime meal, a tomato and bleu cheese soup. If you’ve visited our establishments before, you may have had a chance to delight in this blissful du jour. Now you can make it anytime with the use of this recipe.

Herbed Tomato and Bleu Cheese Soup

  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon flour
  • 3 pounds ripe tomatoes, peeled and chopped
  • 1 quart of unsalted chicken stock
  • 1 pound of mild bleu cheese, crumbled
  • 2 tablespoons tomato puree
  • 8 fresh basil leaves, chopped finely
  • 1 pinch of salt and pepper to taste

Melt the butter in large heavy saucepan over medium heat-low heat.

Add the onion and garlic.

Cook until translucent.

Add flour, cook for 2 minutes, stirring constantly. Add tomatoes, chicken stock, cheese and tomato puree and basil, mix well. Season with salt and pepper.

Bring to a boil and then reduce heat.

Simmer for 2 hours or until slightly thickened.

Serves 6

No Comments Yet.

Leave a comment