Best Tomato Roquefort Soup Recipes

Roquefort Soup image

Provided by mommyoffour

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 medium heat cauliflower, coarsely chopped
1/4 cup Roquefort cheese
crouton
1 large head cabbage, chopped
6 -7 cups chicken broth
1 cup whipping cream
salt and pepper

Steps:

Melt butter in 4-qt. pan.
Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
Add cauliflower and chicken broth.
Bring to boil over high heat.
Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
In blender or food processor mix cream and cheese.
Stir into soup, season to taste with salt and pepper and garnish with croutons.
If desired, soup my be pureed.

Emeril Lagasse's Potato, Onion & Roquefort Soup image

Provided by TishT

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

Steps:

In a large saucepan, melt the butter over medium-high heat.
Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
Add the stock and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
Remove and discard the bay leaf.
Remove from the heat and puree until smooth.
Add the light and heavy creams, and stir well to blend.
Gently reheat and barely simmer; careful not to boil.
Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
Adjust the seasonings, to taste.
Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Nutrition Facts : Calories 388.8, Fat 20, SaturatedFat 11.1, Cholesterol 59.3, Sodium 539.2, Carbohydrate 44.3, Fiber 3.8, Sugar 5.3, Protein 8.5

Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Steps:

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!