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Tomato soup with blue cheese
- 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
Directions:View on BBC Good Food
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