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    You are in: Home / Recipes / Tomato and Blue Cheese Soup With Bacon Recipe
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    Tomato and Blue Cheese Soup With Bacon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pink_Diamond's Note:

    Do not use regular chicken broth as blue cheese is rather salty. I serve with a buttered bread roll.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
    3. 3
      Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
    4. 4
      Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
    5. 5
      Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
    6. 6
      Ladel into warmed bowls and sprinkle with crumbled bacon.

    Ratings & Reviews:


    Nutritional Facts for Tomato and Blue Cheese Soup With Bacon

    Serving Size: 1 (741 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 548.9
    Calories from Fat 355
    Total Fat 39.5 g
    Saturated Fat 18.4 g
    Cholesterol 80.8 mg
    Sodium 1595.4 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 5.5 g
    Sugars 11.6 g
    Protein 21.5 g

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