Tomato–Bleu Cheese Bisque

Adding fresh tomatoes to a mixture of canned tomatoes makes this soup fresh-tasting and rich. Serve with a spinach salad for a light lunch.

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, minced
  • 4 medium tomatoes, chopped
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 1 can (6 oz.) tomato paste
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 3 cups chicken stock
  • 1 can (13 oz.) low-fat evaporated milk
  • 1⁄2 cup low-fat sour cream
  • 3 Tbsp. flour
  • 1⁄3 cup crumbled bleu cheese
  • 1⁄4 cup crème fraiche or sour cream


  • In large soup pot, melt butter over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add tomatoes; cook and stir until liquid evaporates and mixture is thick.
  • Add salt, pepper, tomato paste, diced tomatoes, and tomato sauce; cook and stir until mixture simmers. Add chicken stock; bring back to a simmer. Reduce heat to low and simmer for 10 to 15 minutes or until blended.
  • In medium bowl, combine milk, sour cream, and flour and mix well. Add 1⁄2 cup tomato mixture to milk mixture, stirring with a wire whisk to blend. Transfer all to the soup pot. Cook over low heat, stirring frequently, until soup is hot. Stir in bleu cheese. Garnish with crème fraîche and serve.