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home > recipes > soups > tomato blue cheese soup
from New York, USA 2 Tbs. olive oil 1 large onion chopped 1 clove garlic fine chopped 1 can crushed tomatoes 28 oz. 1 can tomato puree, 28 oz 4 cups chicken broth 1 lb blue cheese crumbled 1 small bunch of fresh basil chopped salt and pepper to taste fresh basil as garnish This soup is the number 1 request for any of our family holiday meals. I urge you to try it. In a large pot, heat oil and sauté onion until softened and translucent. Add and cook garlic a minute or two. Add all the tomato products and chicken broth and basil. Heat and add the crumbled blue cheese over medium heat stirring until cheese is melted. Season to taste and simmer low about 20 minutes. Serve hot and garnish with fresh basil. The soup reheats well and may be prepared ahead of time. Serves 8 to 10. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Tomato Blue Cheese Soup


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(posted December 8, 2001)

from
New York, USA

2 Tbs.
olive oil
1 large
onion chopped
1
clove garlic fine chopped
1 can crushed tomatoes 28 oz.
1 can
tomato puree, 28 oz
4 cups
chicken broth
1 lb
blue
cheese crumbled
1 small bunch of fresh
basil chopped
salt and pepper to taste
fresh
basil as garnish

This
soup is the number 1 request for any of our family holiday meals. I urge you to try it.

In a large
pot, heat oil and sauté onion until softened and translucent. Add and cook garlic a minute or two. Add all the tomato products and chicken broth and basil. Heat and add the crumbled blue cheese over medium heat stirring until cheese is melted. Season to taste and simmer low about 20 minutes. Serve hot and garnish with fresh basil. The soup reheats well and may be prepared ahead of time. Serves 8 to 10.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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from Roseburg, Oregon home, Iraq wrote:5  2

I made this for my team last evening. Because of location, it took a bit of time and doing to assemble the ingredients. Very easy and very yummy. Thanks for sharing this. John Tarvin
5 starsJanuary 4, 2004


 
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