Irish Blue Cheese and Tomato Soup
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- 8 large
- plum tomatoes, cored, halved and seeded
- 6 oz
- crispy bacon, chopped
- 2 Tbsp
- 1 medium
- onion, chopped
- 1 large
- rib of celery, chopped
- 1 medium
- carrot, chopped
- 1/4 c
- whole wheat flour
- 5 c
- bunyan's kickin' chicken stock (recipe on j.a.p.)
- 10 oz
- danish blue cheese or gorganzola
- 2/3 c
- heavy cream
- fresh cracked black pepper to taste
- chopped parsely for garnish
1Preheat the oven to 425°F.
2Rub a bit of olive oil on your hands, and coat each of the tomato halves.
3Put them on a rimmed baking sheet, and roast in the oven for 30 minutes.
4Take them outta the oven, and chop the tomatoes roughly in a food processor or by hand.
5In the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it.
6Take the bacon outta the pot and put it on a plate covered with paper towel, and set aside.
7Over low heat, add the butter into the pot, along with the onion, celery and carrot.
8Cook, stirring occasionally, for 1-2 minutes, until the onion is translucent.
9Stir in the flour, and mix well until it's completely incorporated with the butter in the pot.
10Pour in the heated chicken stock, and stir well until the stock thickens slightly.
11Crumble the cheese into the pot, and add the chopped tomatoes.
12Bring the soup to a boil, stirring to help melt the cheese.
13Take the pot off of the heat, and use an immersion (stick) blender to puree the soup until smooth.
14Or, let the soup cool slightly, and process in batches in a blender or food processor; then, put the soup back into the pot.
15Put the pot back on the stove, and over low heat stir in the cream.
16Cook for one minute, until the soup is hot but not yet at the simmer.
17Serve the soup in individual bowls, topped with bacon.
18Garnish with the chopped parsley