Tomato Soup with Blue Cheese
Add a fun twist to your tomato soup with crumbled blue cheese!
Ingredients
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups (1 28-ounce) can crushed tomatoes, undrained
1 can (14.5 ounces) fat free, low sodium chicken broth
1/4 cup dry red wine or additional broth
1 teaspoon sugar
1/4 teaspoon dried thyme
1/2 cup half and half
2/3 cup crumbled blue cheese, divided
1/8 teaspoon ground black pepper
Directions
Over medium heat brown onion and celery in oil for 10 minutes, stirring often.
Add crushed tomatoes, broth, wine, sugar and dried thyme. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes.
Stir in half and half and 1/2 cup blue cheese. Keeping heat low, heat soup but do not boil.
To serve, divide into bowls and top with remaining cheese and a sprinkle of black pepper.
Serves 6.
| Nutrition Facts (with wine) | |
|---|---|
| Servings Per Recipe: 6 | |
| Amounts Per Serving | |
| Calories: 171 | |
| % Daily Value | |
| Total Fat: 9 g | 14% |
| Saturated Fat: 5 g | 23% |
| Cholesterol: 4 mg | 16% |
| Sodium: 545 mg | 23% |
| Carbohydrate: 14 g | 5% |
| Dietary Fiber: 3 g | 12% |
| Protein: 9 g | 18% |
| Vitamin A | 23% |
| Vitamin C | 23% |
| Folacin | 8% |
| Calcium | 16% |
| Iron | 12% |
| Potassium | 16% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.