TOMATO AND BLUE CHEESE SOUP
I got this recipe from a bargain rack soup recipe book I found. So far everything I've tried from it is delicious. This one is my favorite so far. Great comfort food.
Provided by PBShakes
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.
- Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
- Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
- Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
- Reheat to serve (don't boil). Garnish with bacon and fresh basil.
IRISH BLUE CHEESE AND TOMATO SOUP
This is sooo great! I got it from the website Soupchick.com and it is a winner. The tomatoes are roasted and the blue cheese is melted into the soup so every bite you get a bit of the tang. Crispy bacon on top completes the perfect soup!!
Provided by CaliforniaJan
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
- In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
- Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
- Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.
- Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.
BLUE CHEESE TOMATO SOUP
This recipe comes in handy when I want to serve a fancier soup without a lot of extra fuss. Because it's so rich and flavorful, you can enjoy this as a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese.
Nutrition Facts : Calories 124 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 846mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
TOMATO SOUP WITH BLUE CHEESE
Hearty tomato soup. Great for a cold winter's evening. A meal on its own.
Provided by meglam
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan 180C. Heat the oil in a ovenproof saucepan on the hob. Fry the onion rings until they are slightly glazed.
- Assemble the soup: Crumble the roquefort cheese over the onion rings, then pour the 2 tins of cubed tomatoes into the saucepan, pour over the vegetable stock and add the herbs. Season with some salt and pepper. Then give the soup a good stir, bring it to the boil and let it simmer for 5 minutes.
- Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
- Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.
TOMATO BLUE CHEESE SOUP
I simply love tomato soup. I also love cheese, so I tried them together. And this is the result.
Provided by chrystal
Categories Cream Soups
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
- Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 13 g, Cholesterol 59 mg, Fat 21.7 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.9 g, Sodium 605.2 mg, Sugar 7.7 g
TOMATO BLUE CHEESE SOUP
I simply love tomato soup. I also love cheese, so I tried them together. And this is the result.
Provided by chrystal
Categories Cream Soups
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
- Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 13 g, Cholesterol 59 mg, Fat 21.7 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.9 g, Sodium 605.2 mg, Sugar 7.7 g
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4.8/5 (10)Total Time 1 hr 15 minsCategory SidesCalories 327 per serving
- Heat the olive oil in a large pot over medium heat. Add the onion and a generous pinch of salt and stir to coat the onion with oil. Cover and cook the onions for 2 minutes.
- Add the garlic, cover the pot, and cook for 2 more minutes. Add the tomatoes along with their juice and the stock and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer gently for 45 minutes.
- Let the soup cool for at least 10 minutes and then add the blue cheese and blend until smooth in a blender, working in batches if needed. Strain the soup through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat gently. Serve immediately. (The tomato soup will keep, covered in the refrigerator, for up to a few days.)
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