Tomato Soup with Blue Cheese
Add a fun twist to your tomato soup with crumbled blue cheese!
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
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.
|Nutrition Facts (with wine)|
|Servings Per Recipe: 6|
|Amounts Per Serving|
|% 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%|
*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.