Bobby J’s Tomato, Spinach and Blue Cheese Soup

This soup was amazing on a recent rainy winter day. I find this flavor combination heavenly, but you can replace some of the blue cheese with goat cheese or cream cheese if blue is too strong for you. Brandy adds richness and depth of flavor.

The original recipe is from the defunct Bobby J’s in Louisville, Ky. I get most of my Louisville recipes from Courier-Journal articles saved by my mother-in-law, but I found this one online years ago at recipegoldmine.com in their restaurant-recipes section.

I used extra spinach and tomatoes and subbed dried thyme for fresh because I forgot to buy some. I also increased the broth. My changes are incorporated below. We like this soup with a crusty bread and a green salad.

Bobby J’s Tomato, Spinach and Blue Cheese Soup

1 1/2 cups chopped onion

1/4 cup butter

3/4 cup brandy

1 tbsp. fresh thyme or 1 1/2 tsp. dried thyme

1 28-oz. can diced or chopped tomatoes with juice

5-oz. bag baby spinach, chopped if desired

1 1/2 cups blue cheese crumbles

8 cups chicken broth

In a large kettle, sauté chopped onion in butter until tender.
Add brandy and cook until alcohol evaporates.
Add thyme and tomatoes. Bring to a boil.
Add spinach, blue cheese and chicken broth. Heat until cheese melts.