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.
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 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.
TOMATO SOUP MAC AND CHEESE
This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.
Provided by Dan Langan
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
- Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
- Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
- Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
- Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
- Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
- Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
TOMATO AND BLUE CHEESE SOUP
From Soups and Starters by Fraser. A way to use up fresh tomatoes - esp, if you like blue cheese!
Provided by Carolyn Haas
Categories Cream Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400ºF (200ºC). Spread tomatoes in a shallow baking dish with garlic. Add seasoning and bake for 35 minutes.
- 2. Heat oil in large pan. Add leek and carrot. Season lightly with salt and pepper. Cook over low heat about 10 minutes, stirring occasionally, until softened.
- 3. Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.
- 4. Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.
- 5. Reheat but do not boil. Serve with bacon crumbles and basil leaves for garnish.
IRISH BLUE CHEESE AND TOMATO SOUP
I saw this recipe on my Facebook wall! OH MERCY!! I'm in LOOOOVE! A soup with BLUE CHEESE as one of the MAIN ingredients, oh, be still my heart! Adapted from Best of Irish Soups by Eileen O'Driscoll, this recipe, originally published as Rock of Cashel Soup
Provided by Paul Bushay
Categories Cream Soups
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 425°F.
- 2. Rub a bit of olive oil on your hands, and coat each of the tomato halves.
- 3. Put them on a rimmed baking sheet, and roast in the oven for 30 minutes.
- 4. Take them outta the oven, and chop the tomatoes roughly in a food processor or by hand.
- 5. In the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it.
- 6. Take the bacon outta the pot and put it on a plate covered with paper towel, and set aside.
- 7. Over low heat, add the butter into the pot, along with the onion, celery and carrot.
- 8. Cook, stirring occasionally, for 1-2 minutes, until the onion is translucent.
- 9. Stir in the flour, and mix well until it's completely incorporated with the butter in the pot.
- 10. Pour in the heated chicken stock, and stir well until the stock thickens slightly.
- 11. Crumble the cheese into the pot, and add the chopped tomatoes.
- 12. Bring the soup to a boil, stirring to help melt the cheese.
- 13. Take the pot off of the heat, and use an immersion (stick) blender to puree the soup until smooth.
- 14. Or, let the soup cool slightly, and process in batches in a blender or food processor; then, put the soup back into the pot.
- 15. Put the pot back on the stove, and over low heat stir in the cream.
- 16. Cook for one minute, until the soup is hot but not yet at the simmer.
- 17. Serve the soup in individual bowls, topped with bacon.
- 18. Garnish with the chopped parsley
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