24 October 2011

Have you seen that new show, The Chew?  It's on ABC during the day.  We don't have the tv on during the day, but I dvr it and watch it after the kids go to bed.  It's not your usual daytime talk show; almost every single segment is about food, usually one of the hosts preparing a dish right in front of the audience.  And you know the food is good because two of the hosts are Food Network Iron Chefs!  They make about 4-5 recipes per show and the segments that are not directly about food involve table centerpieces and other tips for entertaining.  I really enjoy it.  The other day, one of the hosts, Michael Symon, made a tomato soup with bleu cheese and hot sauce.  I love the canned tomato soup, but had never made it from scratch before.  But the idea of adding bleu cheese to tomato soup had me very intrigued.  I had my husband pick up some bleu cheese the next day so I could try it out.  I left out the hot sauce because I didn't want it spicy.  I also made mine creamier by stirring the Greek yogurt into the soup instead of just using it as a garnish.  Here's my version.

Bleu Cheese Tomato Soup

2 tbsp olive oil
1 tbsp Italian seasoning
1 medium onion, chopped
4 cloves garlic, minced
2 (15 oz.) cans diced tomatoes with their juice
1½ cups chicken broth
½ cup bleu cheese, crumbled
1-2 tbsp Greek yogurt, plus more for garnish
Croutons, for garnish

Heat the olive oil in a soup pot over medium heat. When the oil is hot, add the onion and sweat for 2 minutes. Add the Italian seasoning and the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice, and the broth and bring to a simmer. Simmer for 10-15 minutes.

Add the blue cheese, then puree using either a stick blender or a regular blender in batches.  Stir in the Greek yogurt.  Taste and add salt if necessary.  

Serve with an extra dollop of Greek yogurt and croutons.

Makes 4-6 servings.

Oh man, this was so good!  I know that bleu cheese is one of those "love it or hate it" kind of ingredients,  so if you're not a fan you probably won't like this soup.  But I love it.  My husband liked it okay, but said it was a little "bitey" for him.  Canned tomatoes can be very acidic, so you can add a pinch or two of sugar to tone down the acidity if you need to.  I think that would have helped.  But I loved it as it was.  I ate so much of it that I got raging heartburn later that night!  It was so worth it though.

I served this soup with some sandwiches I made in the slow cooker.  I'll blog about them later this week.  It was the perfect soup and sammie meal.  

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  1. Oooh, this looks so good! I love tomato soup, but it's always fun to jazz it up with different flavors. I bet that blue cheese is just amazing with the tomato.

  2. Lesa, I've seen the commercials for the Crew but haven't watched, I'll do the dvr and check it out. Can't wait to try this now that soup season is here. I adore bleu cheese any way I can get it!

  3. Loved this!

    This was my first attempt at ever mincing garlic, sweating onions, or using my blender for anything other than a smoothie. It was pleasantly/surprisingly easy. Thanks so much for posting! I used to work at a country club that served Bleu Cheese Tomoato Bisque, and this is what I was looking for in a similar re-make. I did not have Greek Yogurt on hand, and it turned out fine (but I do like acidic foods).

    Thanks so much!!

  4. I'm so glad you liked it, Blair! Thank you so much for taking the time to let me know!