Tomato Soup With Blue Cheese
This hearty and flavorful Tomato and Cheese Soup is a satisfying dish perfect for chilly days. The combination of caramelized onions, tangy Roquefort cheese, and melty cheddar creates a comforting and rich soup that is sure to warm you up from the inside out. The addition of herbs de Provence gives it a delightful Mediterranean twist, making it a versatile and delicious meal for any occasion. Enjoy a bowl of this soup with some crusty bread for a cozy and nourishing dining experience.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
- Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.
Yield
Serves 6
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