To Die For Irish Blue Cheese & Tomato Soup

Prep Time
Cook Time
1h 15m
Ready In

"This is one of the most amazing soups I have ever had the pleasure to make and eat. It is at the uppermost top of my list of Great Soups Ever. One of my nieces who claims to not like anything with celery and even for those who have claimed that they don't like vegetables, have loved this soup. I originally made it as given by CaliforniaJan, but the original source is from: Soupchickdotcom."

Original recipe yields 6 servings


  • Serving Size: 1 (571.7 g)
  • Calories 385.4
  • Total Fat - 21.4 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 57.6 mg
  • Sodium - 1683.1 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 4.7 g
  • Sugars - 10.7 g
  • Protein - 27.5 g
  • Calcium - 496.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 31.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.

Step 2

In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.

Step 3

Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.

Step 4

Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.

Step 5

Taste to check for acidity of the tomatoes. Depending on your tomatoes, add the sugar to cut down on the acidity. Addition of the sugar smooths and balances the flavor of the tomatoes.

Step 6

Roughly chop the bacon. Serve the soup in individual bowls, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.

NOTE: I tend not to use the full measure of 10 oz. of blue cheese because of family preferences and find that blue is strong, but rather I've used a combination of a bit of feta, blue cheese and some horseradish cheddar (if horseradish cheddar can't be found use regular cheddar and add a tsp. or so of horseradish, or just use plain cheddar). I at times use about 6 - 8 or so ounces of cheese in total.

Tips & Variations

No special items needed.



Deelicious soup and one I will have many more times. I used Gorgonzola cheese, which I love because it is milder than most other Blue Cheese. Lovely soup for sure!

review by:
(20 Mar 2020)


Absolutely delicious -- doesn't taste like the canned version but more like a cheesy veggie soup. I used peppered bacon and 1 pkg of blue blue - probably about 6 oz.. I skipped the sugar and pepper - our soup didn't need any. Used 4 slices of bacon (not sure if that was 6 oz or not). This will definitely be a repeater!

review by:
(1 Feb 2017)



review by:
(21 Apr 2016)


I made this using half the blue cheese and it was divine, a repeat recipe for sure.

review by:
(30 Oct 2015)

dienia b

wow oh wow this is good , make this one

review by:
(10 Oct 2015)