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Tomato soup with blue cheese
Member recipes are not tested in the GoodFood kitchen.

Tomato soup with blue cheese

By meglam (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
Hearty tomato soup. Great for a cold winter's evening. A meal on its own.


  • 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


  • STEP 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.
  • STEP 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.
  • STEP 3
    Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
  • STEP 4
    Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.

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