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.
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Dominic Craft
[email protected]I'm not a fan of blue cheese, so I omitted it from the recipe. The soup was still very flavorful.
D_E_S_I_R_E_14
[email protected]This is the best tomato soup I've ever had. I will definitely be making it again.
Tive
[email protected]I made this soup in my slow cooker and it turned out perfectly.
Nathan Mathews
[email protected]This soup is a great way to use up leftover tomatoes.
Connor Maxxwell
[email protected]I didn't have any Irish blue cheese on hand, so I used a sharp cheddar cheese instead. It was still really good.
Idiotic Puppy
[email protected]I found the soup was a little too thick for my liking, so I added some extra milk to thin it out.
Dylan Boyd
[email protected]This was a hit with my family! Even my kids, who are picky eaters, loved it.
Stephen Akai
[email protected]I love that this recipe uses Irish blue cheese, it gives the soup a really unique flavor.
Sohag Miah
[email protected]I followed the recipe exactly and it turned out perfect. The soup is creamy and flavorful.
Md Sulaiman Atik
[email protected]This soup is amazing! So easy to make, with ingredients I already had on hand. The flavor is out of this world and it's the perfect comfort food for fall.