Tomato And Blue Cheese Soup With Bacon 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.

BLUE CHEESE AND BACON SOUP

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.

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.

CLASSIC TOMATO SOUP WITH BACON

Steps:

• Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.
• Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.
• Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.
• Gradually pour in the stock, whisking constantly to prevent lumps from forming.
• Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
• Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth.
• Season to taste and serve garnished with the crisped bacon.

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.

BEAN BACON BLUE CHEESE TOMATO SOUP

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

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

BLUE CHEESE SOUP WITH BACON

Steps:

• 1. Melt the butter in a large heavy pot over low heat. Add the onion,leek,celery and carrots and cook,covered until the vegetables are tender and lightly colored, about 25 minutes,stirring occasionally.
• 2. Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
• 3. Remove the soup from the heat and crumble in 1/2 pound of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solid to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
• 4. Return the soup to the pot, pour in the rest of the liquid and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
• 5. Ladle into bowls, garnish with the bacon crumbles and serve immediately.