Irish Blue Cheese And Tomato Soup Food

IRISH BLUE CHEESE TOMATO SOUP

Steps:

• To roast tomatoes: Preheat oven to 425°F. Rub a bit of olive oil on your hands, and coat each of the tomato halves. Sprinkle with garlic or garlic salt. Place them on a rimmed baking sheet, and roast in the oven for 30 minutes. I always cover pan with foil before roasting for easy cleanup. Remove from the oven, and chop the tomatoes roughly in a food processor or by hand. Bacon: May use pre-Cooked Bacon Bits or I n the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it. Remove the bacon onto a plate covered with paper towel, and set aside. Leave Bacon drippings in the pot! Combine Soup Ingredients as follows: Over med-low heat, add the butter into the pot, along with the onion, celery and carrot. Cook, stirring occasionally, for 1-4 minutes, until the onion is translucent. Stir in the flour, and mix well until it's completely incorporated with the butter in the pot. Pour in the chicken stock (1 cup at a time), and stir well until the stock thickens slightly with each cup of stock. Add the crumbled cheese and roasted chopped tomatoes. Bring the soup to a boil over med-low heat stirring to help melt the cheese. Stir occasionally. 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.) *Note: you do not have to do this step at all. Soup tastes the same regardless. Return the pot to the stove, and over low heat stir in the half-and-half. Cook for one minute, until the soup is hot but not yet simmering. Roughly chop/crumble the bacon. Serve the soup in individual bowls, topped with fresh ground black pepper and bacon.

TOMATO AND BLUE CHEESE SOUP

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

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

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.