Tomato soup with blue cheese
Member recipe

Tomato soup with blue cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

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.
BBC GoodFood Magazine

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.