Tomato Soup With Blue Cheese Food

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.

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.)

IRISH BLUE CHEESE AND TOMATO SOUP

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

TOMATO AND BLUE CHEESE SOUP

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.

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.

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.

CHEESY TOMATO SOUP

Steps:

• Preheat the oven to 375 degrees F.
• For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
• Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
• For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
• Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
• To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
• In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
• Slice each tomato into four thick slices, then sprinkle with salt and pepper.
• Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
• Serve with plenty of napkins.

TOMATO AND BLUE CHEESE SOUP WITH BACON

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.

CHEESIEST TOMATO SOUP

Steps:

• In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

POTATO-BLUE CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium high heat.
• Add onion; cook 5 minutes or until soft.
• Add garlic; cook 1 minute.
• Add potatoes; cook 5 minutes.
• Add broth; bring to a boil.
• Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
• Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
• (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.