Creamy Tomato and Blue Cheese Soup Mama Loves Food

Mama Loves Food! Creamy Tomato and Blue Cheese Soup

Instructions. Preheat the oven to 400°. Half the plum tomatoes and spread on a baking sheet. Tumble in the cherry tomatoes, then slice the leeks in halves, rinse them under running water and add them to the pan. Peel and quarter the onion and add to the pan.

Tomato Blue Cheese Soup Felix & Greg

Add tomatoes and chopped basil and bring to simmer for 15 min. Using an immersion blender, puree until smooth (or use a stand blender, but be careful - hot soup will explode if top is not vented). Add cream cheese and stir until blended. Add milk, blue cheese and salt and pepper to taste and bring back to temp/simmer; immediately remove from.

Laine's Recipe Box Spicy Tomato and Blue Cheese Soup

Nan Kelley cooks up a grown up, rich and tangy version of the American classic made with Red Gold Tomatoes-homemade tomato soup.To get this complete recipe w.

Tomato Blue Cheese Soup Felix & Greg

Add the tomatoes, bay leaf and bouillon and stir to mix. Bring to a boil, then reduce heat and simmer for about 15 minutes. Remove from heat and let cool slightly. Remove the bay leaf and pour the soup into a blender, then add the cold cheeses, cream and oregano. Cover and blend until smooth.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Tomato Blue Cheese Soup Serves 4. 2 pounds plum tomatoes 10 ounces cherry or grape tomatoes 3 medium leeks, white and light green part 1 small red onion 5 to 6 sprigs thyme Olive oil

Creamy Tomato and Blue Cheese Soup Mama Loves Food

In a large pot, heat oil and sauté onion until softened and translucent. Add and cook garlic a minute or two. Add all the tomato products and chicken broth and basil. Heat and add the crumbled blue cheese over medium heat stirring until cheese is melted. Season to taste and simmer low about 20 minutes. Serve hot and garnish with fresh basil.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Add the tomatoes along with their juice and the stock and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer gently for 45 minutes. Let the soup cool for at least 10 minutes and then add the blue cheese and blend until smooth in a blender, working in batches if needed.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Preheat oven to 425°F. Rub a bit of olive oil on your hands, and coat each of the tomato halves. Sprinkle with garlic or garlic salt. Place them on a rimmed baking sheet, and roast in the oven for 30 minutes. I always cover pan with foil before roasting for easy cleanup. Remove from the oven, and chop the tomatoes roughly in a food processor.

Creamy Tomato and Blue Cheese Soup Recipe Cheese soup recipes, Cheese

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.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Whisk, then set to sealing and cook on manual (high pressure) for 2 minutes. Do a careful quick release (pause the release if it begins to sputter), then stir in your heavy cream and blue cheese. Garnish with extra cheese and a drizzle of balsamic reduction, if desired.

roasted tomato and blue cheese soup

You'll make blue cheese soup converts out of everyone. Spicy Tomato and Blue Cheese Soup. from "Michael Symon's Live To Cook" by Michael Symon. Serves 4 to 6. Ingredients: 2 tablespoons olive oil. 1 medium red onion, finely chopped. Kosher salt. 4 garlic cloves, sliced. 1 28-oz can San Marzano tomatoes, with their juice. 1 1/2 cups Chicken.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Start by sautéing the onion and garlic in the olive oil. Stir in the tomato paste, fire-roasted tomatoes, stock, and seasonings. Bring it all to a boil and let it simmer. Make it smooth by blending it with an immersion blender or a regular blender. Lastly, stir the cheddar cheese into the pot with the cream.

Creamy Tomato and Blue Cheese Soup Mama Loves Food

Step 1. 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.

Tomato and blue cheese soup Tomato and Blue Cheese Soup 3… Flickr

Spicy Tomato and Blue Cheese Soup Course: Soups. Servings. 4-6. servings. ingredients. 2 tablespoons olive oil. 1 sprig oregano. 1 medium red onion, finely chopped. Kosher salt. 4 cloves garlic, sliced. 1 (28-ounce) can San Marzano tomatoes, with their juice. 1 ½ cups chicken stock. ¾ cup heavy cream.

Spicy Tomato Soup with Blue Cheese from Michael Symon Leite's

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.

Tomato Blue Cheese Soup Felix & Greg

Instructions. Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes. Add the garlic and continue to.