Blue tomatoes? Blasphemous! Jake, Thomas, why have I never heard of such a thing? Calm down, everyone, it’s nothing more than a (mildly) clever play on words. This delicious concoction marries the creamy bite of blue cheese (or bleu cheese if you wanna be pretentious) with the richness of roasted tomatoes, brought together in holy matrimony by the gratuitous addition of bacon. It’s not a fast meal to make, but it will vanish quickly from the bowls of you and yours.
Equipment Needed: 13 x 9 Baking Pan, 5 QT Pot, Frying Pan, Chef’s Knife, Cutting Board, Vegetable Peeler, Wooden Spoon, Food Processor (or Blender)
Serving Suggestion: Individual Plating
Servings: 6ish (depending on who’s eating and how hungry they are)
Suggested Wine or Beer Pairing: Dark Belgians or medium-bodied red wines (pairing with a soup like this is tough, so maybe just stick with your favorite drink)
- About 3 lbs of tomatoes (around $3/lb)
- 6 oz blue cheese (about $7/lb)
- 2 medium carrots ($1.50/lb)
- 1 medium onion ($.99/lb )
- 3 C whole milk ($1.10/QT)
- 1 1/2 C chicken stock ($3.50/32 oz)
- 6-8 strips of bacon ($6/lb)
- 3 cloves of garlic ($2.99/lb)
- Extra virgin olive oil ($9.99/34 oz bottle)
- Preheat the oven to 400° F. Start your prep work by cutting the tomatoes in quarters (or eighths if you’ve got big ‘uns). Remove the seeds and put them in your baking pan.
- Mince your garlic and sprinkle it evenly across the top of the tomatoes.
- Peel the onion and quarter it. Peel both carrots and cut them into 2 inch sticks about a half an inch wide; no need to get too precise but cutting them the same size will help them roast more evenly.
- Put the other veggies in the pan with the tomatoes and drizzle olive oil over the top. Throw them in the oven and roast for about 30-40 minutes, until they’re on the mushy side and you can clearly smell tomatoes wafting through your abode.
- While the tomatoes are roasting, cut your bacon into half-inch pieces and fry it up over medium heat on the stove top. Drain and set aside for later.
- With about 10 minutes left in your roasting time, combine the chicken stock and milk in your pot and place over medium-low heat on the stove top, stirring regularly. This will bring your liquids to temperature, making it quicker to mix everything together. Once the tomatoes et. al are done, pull them out of the oven and toss them into the pot. (HUGE NOTE: if you don’t peel the tomatoes, you will have little chunks of skin in your soup when you’re finished. We actually like this but if you want a smoother experience you’ll want to take a paring knife and gently try to remove the skin from each tomato piece. Just be forewarned this is extremely trying and time-consuming; you might be better off lazy and just call the soup “rustic”)
- Add the blue cheese and bring the mixture up to medium heat, stirring regularly for about another 5 minute to break everything down a bit. Next, pour the mixture into your blending/processing/loud-noise-making device of choice and blend until smooth. If your soup is too chunky for your liking, add more milk and keep blending ’til it evens out. You can either mix the bacon in now and serve (which we recommend) or get all fancy and use it as a garnish with some thin-sliced flat leaf parsley.