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


Ingredients
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


Directions:
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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4 comments:

  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.

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  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!

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  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!!

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

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