SPICY TOMATO BLUE CHEESE SOUP
This spicy tomato blue cheese soup gets its body from San Marzano tomatoes, its heat from Thai Sriracha sauce, and its depth from blue cheese--a rich creamy blue at that. Great for lunch, a snack, or a cold-weather treat. Perfect with grilled cheese.
Provided by Michael Symon
Categories Sides
Time 1h15m
Number Of Ingredients 10
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.)
Nutrition Facts : ServingSize 1 portion, Calories 327 kcal, Carbohydrate 9 g, Protein 7 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 76 mg, Sodium 555 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 14 g
EASY TOMATO SOUP WITH BACON
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Soup
Number Of Ingredients 10
Steps:
- In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
- Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
- Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.
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.
BEAN BACON BLUE CHEESE TOMATO SOUP
Oh, this soup is made for those blue cheese lovers out there. The blue cheese and cream cheese add some tang to the soup. Salsa is an unusual ingredient, but provides so much flavor and, combined with the beans, gives the soup some texture. Creamy and satisfying, this is the perfect soup for a cold night.
Provided by Kelly Roberts @bubblingover
Categories Bean Soups
Number Of Ingredients 17
Steps:
- Cook onion and garlic in olive oil until translucent.
- Add blue cheese, cream cheese, and milk. Cook until well blended.
- Add tomato soup, chicken stock, and salsa. Cook until well blended.
- Add ground pepper, sea salt, and pre-cooked northern beans. Simmer until ready to serve.
- Top bowls with bacon, blue cheese, sour cream, and garlic croutons. ENJOY!!
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.
AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
TOMATO SOUP WITH BACON-CHEESE MELTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
- Preheat broiler.
- Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
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.
TOMATO, BACON, AND CHEESE SANDWICH FROM CAMPBELLS SOUP
Simple sandwich by 1960's Campbell Soup Company--cookbook. This is a very basic recipe--to be played around with. I encourage you to add any fun additions, and lots of spices as you see fit.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp; pour off drippings.
- Set aside.
- Stir soup into skillet.
- Add milk, lemon juice, and seasonings.
- Blend until smooth.
- Heat slowly; stir often.
- Meanwhile, make open-face sandwiches by placing tomato and bacon on toast.
- Top each toast sandwich with warmed sauce mixture.
Nutrition Facts : Calories 443.9, Fat 30.1, SaturatedFat 11.9, Cholesterol 72.3, Sodium 1173.2, Carbohydrate 29.8, Fiber 2.4, Sugar 2.9, Protein 13.7
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.
BLUE CHEESE AND BACON SOUP
Make and share this Blue Cheese and Bacon Soup recipe from Food.com.
Provided by Belle Vix
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in large saucepan over med heat until foam subsides.
- Add leeks, mushrooms and cauliflower.
- Cover and cook, stirring occasionally for 5 minutes.
- Add stock and bring to boil.
- Lower heat, cover and simmer for 10 minutes.
- Transfer mixture to a food processor.
- Add blue cheese and puree for 1 minute or until smooth.
- Serve immediately with crumbled bacon on top.
Nutrition Facts : Calories 224.1, Fat 18, SaturatedFat 8.1, Cholesterol 35.4, Sodium 483.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.8, Protein 8
TOMATO AND BLUE CHEESE SOUP WITH BACON
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
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
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