Roasted Tomato Soup with Basil, Bacon, and Blue Cheese

Updated: Oct 13

I can honestly say that this is my favorite version of tomato soup. I think it’s the combination of basil, blue cheese, and cream. The basil adds sweetness, the blue cheese adds a punch, and the cream adds well…creaminess. I love the salty, meaty crunch of the bacon, but since it’s a garnish and can be omitted, the soup can also be vegetarian.

Yields: 8-10 servings


  • 2 lbs. Roma tomatoes, stems removed and quartered

  • 4-5 cloves of garlic, peeled 

  • 1 package of thick-sliced bacon

  • 2 TBSP bacon fat

  • 2 TBSP olive oil

  • ¾ cup diced carrot

  • ¾ cup diced onion

  • 1 quart chicken stock

  • 1-quart chicken stock

  • ¾ cup heavy cream

  • ¼ cup basil, roughly torn, plus more for garnish

  • Salt and pepper


  • Line a baking sheet with parchment paper and place pieces of bacon in a single layer.

  • Place the bacon in a cold oven and then turn it to 400 degrees F. Set a timer for 18-20 minutes or until crispy.

  • Set bacon in a plate lined with a paper towel and reserve the bacon fat for the soup.

  • Meanwhile, in a large bowl, add quartered tomatoes, 2 TBSP olive oil, season with salt and pepper and mix well (I used a scant teaspoon of salt and a ½ teaspoon pepper.)

  • Spread tomatoes out onto another baking sheet lined with parchment paper. Add 4-5 cloves of garlic to the sheet and roast for 40 minutes.

  • Add 2 TBSP bacon fat to a dutch oven or soup pot. Turn heat to medium and add diced carrots and onions. Sauté carrots and onions for 7-8 minutes until soft, stirring occasionally.  Sprinkle with a little salt and pepper.

  • Add roasted tomatoes, garlic, and 1-quart chicken stock to the pot. Let it come to a boil. Reduce heat and let it simmer for 20 minutes. 

  • Add 5 ounces blue cheese, ¾ cup heavy cream, and ¼ cup basil to soup and stir. Let it cook for another few minutes until the cheese is completely melted.

  • If you have a soup wand, it’s your lucky day. Just puree all the soup in the pot until it’s smooth. If you don’t have a soup wand, use a blender or food processor, working in batches, and transferring smooth soup into another pot. 

  • Taste and reseason with salt and pepper if needed.

  • Garnish each serving with a few flecks of basil and some crunch bacon.


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