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

1. Over medium heat brown onion and celery in oil for 10 minutes, stirring often.

2. Add crushed tomatoes, broth, wine, sugar and dried thyme. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes.

3. Stir in half and half and 1/2 cup blue cheese. Keeping heat low, heat soup but do not boil.

4. To serve, divide into bowls and top with remaining cheese and a sprinkle of black pepper.

Serves 6. 

 

 

*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.