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Add a fun twist to your tomato soup with crumbled blue cheese!



  • 1 tablespoon extra virgin olive oilTomato soup with blue cheese in a bowl with crackers on the side.

  • 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


  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. 


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.

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