Tomato and fennel soup with grilled blue cheese croutons from Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes (page 51) by Polina Chesnakova and Chronicle Books

  • chicken broth
  • country white bread
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can substitute homemade chicken broth or vegetable stock for chicken broth, and sourdough bread for country white bread.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute homemade chicken broth or vegetable stock for chicken broth, and sourdough bread for country white bread.

  • friendlytoast on February 12, 2026

    This was good, but the croutons were a fail for me. It’s basically a grilled cheese sandwich that you cut into small squares, and the cheese smooshed out when cut (I did let it cool a bit before cutting), so there wasn’t enough left in the middle to hold the bread together, and everything fell apart. It still tasted fine, but next time I would just dip the sandwich into the soup. The leftover blue cheese spread is great on (cold) chicken sandwiches (with tomatoes, lettuce, and Frank’s hot sauce, of course!).

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