Roasted Tomato Basil Soup and Spring Greens with Blue Cheese Vinaigrette


  • 24 oz. Boulder Organic Roasted Tomato Basil Soup


  • 3 Tbsp. Extra-Virgin Olive Oil
  • 1 Tbsp. White-Wine Vinegar
  • 2 tsp. Minced Shallot
  • ¼ C. Crumbled Blue Cheese
  • Salt and Pepper, to taste


  • 4 C. Baby Arugula
  • 2 C. Watercress
  • 1 C. Sliced Radishes
  • 2 Tbsp. Chopped Fresh Herbs, such as parsley and oregano
  • ¼ C. Marcona Almonds


  1. In the bottom of a large bowl, combine the olive oil, vinegar and shallot and whisk until emulsified.
  2. Add the blue cheese and whisk to incorporate.
  3. Season with salt and pepper, to taste.
  4. Add the salad ingredients to the bowl and toss to coat with the dressing.
  5. Serve the salad on four plates alongside warm bowls of Roasted Tomato Basil Soup.


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