Tomato Blue Cheese Soup

Tomato Soup with Grilled Cheese Sandwich

I planted a garden this year for the 2nd time in decades and must have a green thumb for growing tomatoes, as they're abundant! Thanks to Suptuoussoonfuls Blog for this idea on how to use tomatoes for a quick, freshly homemade tomato soup, using about a pound of tomatoes.

I tweaked it a bit adding extra garlic and also basil, as I grew an abundance of it, too. I did not peel the tomatoes, just rough chopped.

If not having fresh tomatoes, two cups of canned would also work well.  Of course summer and fall farmers markets offer fresh tomatoes, so pick up a few pounds if you have the opportunity.

The combination of a creamy tomato base and blue cheese is delightful, and a perfect meal by serving a classic grilled cheese sandwich alongside.

Tomato Blue Cheese Soup
1 Tab. extra virgin olive oil
1/2 of an onion, chopped
4 cloves garlic, peeled and chopped
4 medium sized tomatoes, chopped., about 2 cups or 1-1/2 pounds
1 cup chicken or vegetable broth
1 cup fat-free half and half, or milk
salt and pepper to taste
3 Tabs. fresh basil
1/4 c. blue cheese crumbles or more to taste
Optional: Crumbles of bacon, fresh oregano or basil leaves for garnish.

In a medium saucepan over medium-high heat, add onion and garlic. Saute until onion is translucent and soft, about 5 minutes.

Add chopped tomatoes and juices. Let cook for 5-10 minutes over medium heat, stirring occasionally. Add broth and half and half/or milk, salt and pepper and basil. Lower heat and simmer about 30 – 45 minutes. 

Put soup and blue cheese in the blender or use soup wand to blend until smooth. Don't worry too much about getting it perfectly smooth because some texture adds to the flavor when eating.  If you want it very smooth, blend it twice. Serve immediately, garnished with a bit of bacon and oregano or more basil if desired. Makes 4-6 servings.

Estimated cost with purchased tomatoes: $2.50 or less: .50 cents a serving or less. Much less with your own tomatoes!

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