Tomato soup with blue cheese
Member recipe

Tomato soup with blue cheese

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Servings

Serves 6

Hearty tomato soup. Great for a cold winter's evening. A meal on its own.

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Ingredients

  • 2 tins of cubed tomatoes
  • 1.5 litres of vegetable stock
  • 2 tbsp dried herbs provencale
  • 3 onions sliced into rings
  • 2 tbsp olive oil
  • 150 g roquefort or other blue cheese, cut into cubes
  • 4 slices of whole grain bread, cut into cubes
  • 100 g grated cheddar or other grated cheese

Method

    1. Preheat the oven to 200C/fan 180C. Heat the oil in a ovenproof saucepan on the hob. Fry the onion rings until they are slightly glazed.
    2. Assemble the soup: Crumble the roquefort cheese over the onion rings, then pour the 2 tins of cubed tomatoes into the saucepan, pour over the vegetable stock and add the herbs. Season with some salt and pepper. Then give the soup a good stir, bring it to the boil and let it simmer for 5 minutes.
    3. Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
    4. Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.

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