I am beyond, ecstatic about sharing this recipe with you because I know you & your family are going to fall head over heals in love with this!! This is my ode to what was my arch nemesis for the last several years, tomatoes. Most of ya probably already know the story so I won't bore ya with the details. But now that we are officially friends again, I am churning out delicious tomato dishes & so thankful to be able to do so. This soup is comforting, creamy, tangy & smells so delicious that you will never again have to search for the PERFECT Tomato Bleu Cheese soup, you found it! Your husband will love this because it's so hearty. You will love this because it so easy & can be prepared in about 1 hour or less. And you get a creamy soup but with unique texture from bite sized diced tomatoes (you could even do "Rotel" tomatoes for a spicier version)..it's the best of both worlds. Everyone WINS!!
1 1/2 sticks butter
1 yellow onion, diced
1 tablespoons garlic
1 cup all purpose flour
1 1/2 qts chicken stock
1 (28 oz) can diced tomatoes
1 (28 oz) can whole tomatoes, blended in food processor or blender
1/2 lb (buttermilk) bleu cheese
1 tablespoon salt & 1/2 tablespoon white pepper
In a 5 1/2 qt dutch oven or bigger (cause this filled mine to the top), over medium heat, melt butter. Add onions & saute til soft, then add garlic, cook for about 1 minute. Add your flour to make a roux, let cook for about 1 minute. Slowly whisk in your chicken stock, til smooth. Add tomatoes, bleu cheese, season with salt & pepper. Turn up the heat to medium high & bring to a boil. Then reduce the heat again & allow it to simmer for 40 mins.
Makes 8-10 servings