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

Ingredients

  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, minced
  • 4 medium tomatoes, chopped
  • ½ tsp. salt
  • ⅛ 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
  • ½ cup low-fat sour cream
  • 3 Tbsp. flour
  • ⅓ cup crumbled bleu cheese
  • ¼ cup crème fraiche or sour cream

Directions

  • 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 10–15 minutes or until blended.
  • In medium bowl, combine milk, sour cream, and flour and mix well. Add ½ 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.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, minced
  • 4 medium tomatoes, chopped
  • ½ tsp. salt
  • ⅛ 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
  • ½ cup low-fat sour cream
  • 3 Tbsp. flour
  • ⅓ cup crumbled bleu cheese
  • ¼ cup crème fraiche or sour cream

Directions

  • 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 10–15 minutes or until blended.
  • In medium bowl, combine milk, sour cream, and flour and mix well. Add ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat12g
Saturated Fat7g
Cholesterol25mg
Sodium590mg
Total Carbohydrate33g
Dietary Fiber4g
Sugars15g
Protein14g