Roasted Tomato Basil Soup with Blue Cheese Croutons with Watercress, Arugula Salad


  • 24 oz. Boulder Organic Roasted Tomato Basil Soup
  • 1 French Baguette, thinly sliced
  • 4 oz. Blue Cheese, crumbled
  • ¼ C. Olive Oil, divided
  • 2 Tbsp. Lemon Juice
  • 1 tsp. Dijon mustard
  • ½ tsp. Fresh Herbs (optional)
  • Sea Salt, to taste
  • 2 C. Watercress
  • 2 C. Arugula
  • 4-5 Radishes


  1. Line a baking pan with parchment paper and arrange sliced baguette on top.
  2. Toast the slices on one side. Rotate, add blue cheese crumbles to each slice and toast for about 2 minutes more.
  3. In a medium bowl, whisk together ¼ C. olive oil, lemon juice, Dijon mustard, fresh herbs, salt and pepper (as desired).
  4. In a large salad bowl, dress and toss the greens. Add the radishes, and season with salt and pepper.



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