Best Bean Bacon Blue Cheese Tomato Soup Recipes

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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

IRISH BLUE CHEESE AND TOMATO SOUP



Irish Blue Cheese and Tomato Soup image

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

10 large plum tomatoes, cut in half, seeds removed
olive oil
6 ounces lean bacon
1 medium onion, roughly chopped
3 large stalk celery, chopped
3 carrots, chopped
1/4 cup flour
5 cups chicken stock, heated
10 ounces mild blue cheese
fresh black pepper and chopped parsley, for garnish

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.

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, BACON & BEAN SOUP



Tomato, Bacon & Bean Soup image

My New Zealand SIL's recipe. We love it for lunch on a weekend, and are more likely to eat it in Spring or Autumn than the dead of winter.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

500 g smoked streaky bacon, rind, removed, and, diced
1 large onion, diced
2 cloves garlic, crushed
2 tablespoons butter
1 (880 g) can cooked peeled tomatoes
1 liter chicken stock (cubes or powdered are ok)
3 sprigs fresh herbs (a mix of lemon thyme and marjoram and parsley are my choices)
1 (880 g) can 3 bean mix, rinsed and drained
Tabasco sauce
fresh ground pepper
chopped parsley
shaved parmesan cheese or shredded parmesan cheese, to serve

Steps:

  • Cook the onion and bacon until the onion is softened.
  • Add the garlic and cook for another couple of minutes.
  • Add the tomatoes and break them up in the pan.
  • Add the chicken stock and herbs and simmer for about 20 minutes.
  • Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
  • Add the Tabasco and pepper to taste.
  • Sprinkle liberally with chopped parsley.
  • Serve with shaved parmesan and crusty bread.

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

MEDITERRANEAN BEAN AND BACON SOUP



Mediterranean Bean and Bacon Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons EVOO, plus more for drizzling
5 ounces pancetta, finely diced
4 cloves garlic, finely chopped or grated
2 to 3 small stalks celery, finely diced
2 medium carrots, finely diced
1 large fresh bay leaf
1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup dry white wine
6 cups chicken stock
Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Freshly grated nutmeg
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Crusty bread, for serving

Steps:

  • Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
  • Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
  • Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

BEAN BACON BLUE CHEESE TOMATO SOUP



Bean Bacon Blue Cheese Tomato Soup image

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

2 clove(s) garlic minced
1/2 cup(s) onion
1 tablespoon(s) olive oil, extra virgin
3 cup(s) chicken stock
1 can(s) cream of tomato soup
1 cup(s) salsa, mild
5 1/2 ounce(s) blue cheese
4-5 ounce(s) cream cheese
3 teaspoon(s) dried basil
2 teaspoon(s) ground pepper
2 teaspoon(s) sea salt
1 cup(s) half and half
48 ounce(s) pre-cooked northern beans
6-8 slice(s) smoked bacon
- crumbled blue cheese
- sour cream
- garlic croutons

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!!

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