irish blue cheese and tomato soup

How To Make irish blue cheese and tomato soup

• 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
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