Best Irish Blue Cheese And Tomato Soup Recipes

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.

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

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.