Roasted Tomato Soup with Basil, Bacon, and Blue Cheese


I can honestly say that this is my favorite version of tomato soup. I thinks 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


Ingredients:


  • 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

  • 5 ounces blue cheese

  • ¾ cup heavy cream

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

  • Salt and pepper



Directions:


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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