Tomato Blue Cheese Soup Felix & Greg

Spicy Tomato Soup With Blue Cheese Recipe POPSUGAR Food

Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated.

Tomato Blue Cheese Soup Recipe Allrecipes

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.

Recipes For Divine Living Roasted Tomato & Blue Cheese Soup

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 Stock. 3/4 cups heavy cream. 2 tablespoons sriracha sauce.

Tomato Blue Cheese Soup Felix & Greg

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.

Tomato Blue Cheese Soup Felix & Greg

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.

Spicy Tomato & Blue Cheese Soup Cheese soup, Blue cheese, Food recipes

Directions: Heat a medium saucepan over medium-high heat, then swirl in the olive oil to coat the bottom of the pan. Add the onion and garlic and sautee, stirring frequently, until the onion is translucent and soft, about 5 minutes. Add the chopped tomatoes and their juices.

Taxi Tomato Blue Cheese Soup Sumptuous Spoonfuls

Stir in flour, salt and oregano until smooth. Stir in the beef broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute and then remove from heat. Stir in cheese slowly, allowing it to melt. Place can of tomatoes (liquid included) in a blender and puree until smooth. Stir the puree into the soup.

Tomato Blue Cheese Soup Felix & Greg

Remove from the heat, and let soup cool for at least 10 minutes, then add blue cheese and blend until smooth in a blender or using an immersion blender, working in batches if needed. Reheat gently. Serve immediately.

Taxi Tomato Blue Cheese Soup Sumptuous Spoonfuls

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.

5 Fabulous Tomato Soup Options (Found at Memphis Restaurants!)

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.

Tomato Blue Cheese Soup Felix & Greg

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.

Spicy Tomato and Blue Cheese Soup Peachy the Magazine

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.

Tomato blue cheese soup

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

Tomato Blue Cheese Soup Photos

Add the red peppers, tomatoes, and herbs. Break up the tomatoes with a spatula and let it all cook together for 2 to 3 minutes. Add the stock and bring the pot to a simmer. Simmer the soup for 30 minutes, stirring occasionally. In a separate pan, heat the olive oil over medium heat.

Tomato Blue Cheese Soup Felix & Greg

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.

The Bitchin' Kitchin' Spicy Tomato & Blue Cheese Soup

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.