Irish Blue Cheese and Tomato Soup
Experience a delicious twist on classic comfort food with this Irish Blue Cheese and Tomato Soup recipe—your next go-to for a flavorful and hearty meal. This creamy soup pairs the rich tanginess of crumbled Irish blue cheese with the natural sweetness of ripe tomatoes for a velvety, gourmet-inspired dish. Enhanced with aromatic garlic, basil, and oregano, the base is gently simmered and blended to perfection before being finished with a touch of heavy cream. Serve it warm, garnished with fresh parsley, alongside crusty bread or crackers for a sophisticated yet cozy dining experience. Perfect for weeknights or dinner parties, this velvety tomato soup will have everyone asking for seconds! Keywords: Irish Blue Cheese Tomato Soup, creamy tomato soup, gourmet soup, comfort food recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 3 cups vegetable or chicken stock
- 1 cup heavy cream
- 4 ounces Irish blue cheese, crumbled
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the canned whole peeled tomatoes (with their juices) to the pot. Use a wooden spoon to break them up into smaller pieces.
Pour in the vegetable or chicken stock and stir well. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
After simmering, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches to blend.
Return the pureed soup to the pot and stir in the heavy cream, crumbled Irish blue cheese, sugar, dried basil, and dried oregano.
Season the soup with salt and freshly ground black pepper to taste. Allow the soup to simmer on low heat for 5 minutes, stirring occasionally, until the cheese is melted and the flavors are well combined.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
