At the end of yesterday's video podcast with Michael Symon, you may have heard me sheepishly express doubt about adding blue cheese to tomato soup. For some reason, I thought the result would be grainy and gloppy and just kind of gross. Instead, this tomato soup was absolutely the best tomato soup I've ever had--and the best part about it is you'd never know that blue cheese was what was making it taste so good. It adds depth and creaminess but it doesn't taste funky and you don't notice the ...
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