Spicy Tomato Blue Cheese Soup Food

SPICY TOMATO BLUE CHEESE SOUP

Steps:

• 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.)

SPICY TOMATO AND CHEDDAR SOUP

Steps:

• Preheat the broiler. Line a sheet pan with foil.
• Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
• Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
• Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
• Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
• Preheat the oven to 375 degrees F.
• Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.

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.

SPICY TOMATO-CHEESE SOUP (SANDRA LEE)

Steps:

• Combine all ingredients in a medium saucepan.
• Heat over medium heat, stirring occasionally.

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.