Irish Blue Cheese And Tomato Soup Food

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TOMATO AND BLUE CHEESE SOUP



Tomato and Blue Cheese Soup image

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

3 lbs ripe tomatoes, peeled, quartered, and seeded
2 garlic cloves, minced
2 tablespoons vegetable oil or 2 tablespoons butter
1 leek, chopped
1 carrot, chopped
1 1/4 quarts unsalted chicken stock
4 ounces blue cheese, crumbled
3 tablespoons whipping cream
fresh basil (several large leaves)
crumbled bacon (to garnish)
salt and pepper

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.

TOMATO BLUE CHEESE SOUP



Tomato Blue Cheese Soup image

I never thought about tomatoes with blue cheese, but I really enjoyed. I used fresh basil and tomatoes and skipped the sweetener completely.

Provided by Anonymous

Categories     Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped red bell pepper
1/4 cup large red onion, chopped
1/4 cup crumbled blue cheese
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup milk
14 1/2 ounces diced tomatoes
1 1/2 cups tomato juice
2 teaspoons dried basil
1/4 teaspoon ground black pepper
1 teaspoon sugar or 1 teaspoon other artificial sweetener

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 269.1, Fat 21.9, SaturatedFat 11.3, Cholesterol 60.1, Sodium 474, Carbohydrate 14.2, Fiber 2.4, Sugar 9.2, Protein 6.4

TOMATO AND BLUE CHEESE SOUP



Tomato and Blue Cheese Soup image

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

3 lb ripe tomatoes, peeled, quartered and seeded
2 clove garlic
2 Tbsp vegetable oil
1 leek, cleaned and chopped
1 medium carrot, chopped
4 c chicken stock
4 oz blue cheese, crumbled
3 Tbsp half and half
1/4 c basil leaves plus extra for garnish
6 oz bacon, crumbled
salt and pepper, to taste

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.

TOMATO AND BLUE CHEESE SOUP WITH BACON



Tomato and Blue Cheese Soup With Bacon image

Do not use regular chicken broth as blue cheese is rather salty. I serve with a buttered bread roll.

Provided by queenbeatrice

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs ripe tomatoes, peeled, quartered and seeded
2 cloves garlic, crushed
2 tablespoons butter
1 leek, chopped
1 carrot, chopped
4 cups low-sodium chicken broth
4 ounces blue cheese, crumbled
3 tablespoons whipping cream
2 parsley sprigs
salt
pepper
6 ounces bacon, cooked, crumbled

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
  • Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
  • Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  • Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
  • Ladel into warmed bowls and sprinkle with crumbled bacon.

Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 18.5, Cholesterol 80.9, Sodium 1595.5, Carbohydrate 30.1, Fiber 5.6, Sugar 11.7, Protein 21.5

CREAMY CELERY AND BLUE CHEESE SOUP



Creamy Celery and Blue Cheese Soup image

Make and share this Creamy Celery and Blue Cheese Soup recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1 head celery, chopped (include the leaves!)
1 small onion, chopped
2 garlic cloves, minced
1 large russet potato, ptato peeled and diced very small
1/4 cup flour
2 cups chicken stock (or veggie stock)
1/2 cup white wine (or can use apple juice or white grape juice)
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper (to taste)
salt, if needed, to taste
3/4 cup heavy cream (or half and half or light cream)
4 ounces crumbled blue cheese

Steps:

  • In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
  • Add flour and stir constantly for 1 minute.
  • Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
  • Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
  • Serve.

Nutrition Facts : Calories 366.6, Fat 25.3, SaturatedFat 15.6, Cholesterol 77.7, Sodium 513.2, Carbohydrate 23.3, Fiber 3, Sugar 4.1, Protein 9.3

IRISH BLUE CHEESE AND TOMATO SOUP



Irish Blue Cheese and Tomato Soup image

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

8 large plum tomatoes, cored, halved and seeded
6 oz crispy bacon, chopped
2 Tbsp butter
1 medium onion, chopped
1 large rib of celery, chopped
1 medium carrot, chopped
1/4 c whole wheat flour
5 c bunyan's kickin' chicken stock (recipe on j.a.p.)
10 oz danish blue cheese or gorganzola
2/3 c heavy cream
fresh cracked black pepper to taste
chopped parsely for garnish

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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