Irish Tomato Soup Recipe – Full of Bold and Delicious Flavors!

If you are looking to make homemade tomato soup, you are going to love this Irish Tomato Soup recipe! A delicious recipe that starts with a simple combination of fresh tomatoes, onions, garlic, carrots, and celery.

However, what separates this recipe from other homemade tomato soup recipes is that cheese is added to the soup instead of milk or cream. But not just any cheese!

To keep with the Irish tradition, blue cheese is the cheese of choice. According to Ireland’s largest cheese retailer, Cashel Blue is the country’s most popular cheese.

This cheese is a semi-firm blue cheese with a sweet and creamy paste. Although when compared to other blue cheese varieties it has a more mild and gentle flavor.

That is why it is the preferred cheese of choice as it provides just a subtle tang that won’t overpower the other flavors of the soup. Luckily this variety of cheese is now readily available in other parts of the world, including the United States.

However, this soup recipe has one more secret ingredient that puts it at the top of the flavor scale. Bacon is used to not only garnish the soup, but the fat that renders off as it cooks is used to saute the vegetables.

The saltiness of the bacon pairs perfectly with the freshness of the vegetables and the tanginess of the blue cheese. It is a simple combination that will have you making this recipe over and over again!

Best Tomatoes To Make Homemade Tomato Soup

Although you could technically make Irish Tomato Soup with any variety of tomato, there is one tomato that is the preferred tomato of choice when making any type of soup or sauce.

Plum tomatoes, also commonly known as Roma or San Marzano tomatoes are what you want to use when making tomato soup. These smaller, oval shaped tomatoes have a meaty texture with a small compact seed core that is easy to remove.

They have a naturally rich and slightly sweet flavor profile and have a low moisture content compared to other tomato varieties. This makes them ideal for tomato soup, as they provide a thicker consistency without making the soup taste overly watery.

However, before you cut up the tomatoes and add them to the pot with the other ingredients, there is one step that you must happen to get the best tasting tomato soup that you have ever had.

Roast The Tomatoes First

And that process involves roasting the tomatoes in the oven. Once you cut the tomatoes in half and remove the seeds, toss the tomato halves in olive oil. Then place them on a baking sheet, cut side down and let them roast in the oven for 35 minutes.

As they roast they will begin to caramelize and develop a rich, sweet flavor. This simple process will significantly enhance the flavor and depth of the soup.

In addition, while they are in the oven, some of the moisture from the tomatoes will evaporate. This will concentrate their flavor resulting in a more intense tomato taste in the soup.

Option To Sweeten Irish Tomato Soup

Although roasting the tomatoes will help to mellow out the acidity of tomatoes and bring out their natural sweetness, there are some individuals who prefer soups that have an even sweeter flavor. Therefore in the recipe card below there is an option to add a little sugar to the soup as it cooks.

Just be sure to add a little sugar at a time and taste as you go. You can always stir in more sugar when it is served.

How To Blend Irish Tomato Soup

Once the vegetables are tender you will need to blend the soup into a smoother consistency. This can be done using three methods.

• Immersion Blender (Hand Blender):
  • This blender is convenient for blending the soup directly in the pot. Place the blender in the soup and continue to blend until the desired consistency is reached.
• Countertop Blender:
  • If using a countertop blender, you may need to work in batches. Transfer the soup to the blender, no more than half full as hot liquids will expand. Blend and repeat until the soup is at the desired consistency.
• Large Capacity Food Processor:
  • Just like when using a countertop blender, you may need to work in batches to prevent the soup from splattering up and out of the food processor.

What To Serve With Irish Tomato Soup

1. Irish Soda Bread:
   • A classic choice, Irish soda bread is a traditional Irish quick bread that can be used to dunk in the soup or to soak up what’s left in the bottom of the bowl.
2. Grilled Cheese Sandwich:
   • A grilled cheese sandwich is a classic paring with tomato soup.
3. Caesar Salad:
   • A crisp Caesar salad with its creamy dressing, crunchy croutons, and Parmesan cheese can provide a refreshing contrast to the warm and hearty tomato soup.

How To Store & Reheat Irish Tomato Soup

Once the soup cools place it in a covered container and store in the refrigerator for 3-4 days.

Reheat the soup on the stove top over medium-low heat, stirring often until heated through.

Freezing tomato soup that contains cheese can be a bit tricky due to the dairy content. Freezing can change the texture and consistency of dairy-based products, leading to separation or a grainy texture when thawed. Therefore it is not recommended to freeze this soup.

Irish Tomato Soup Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 10 large plum tomatoes, cut in half, seeds removed
• 4 cloves garlic
• olive oil
• 6 ounces bacon
• 1 medium onion, roughly chopped
• 3 large celery ribs, chopped
• 3 carrots, chopped
• 1/4 cup flour
• 5 cups chicken stock, warmed
• 1 tablespoon granulated white sugar (optional)
• 6-10 ounces mild blue cheese

Garnish Ingredients:

• fresh black pepper
• chopped fresh parsley

INSTRUCTIONS

The first step in making Irish Tomato Soup is to roast the tomatoes. Start by preheating the oven to 425°F (220°C).

Then in a large bowl add the tomato halves. Drizzle olive oil over the top and place them cut side down on a rimmed baking sheet.

Place the baking sheet in the oven and roast for 35 minutes. Remove the roasted tomatoes from the oven and chop the tomatoes into 1 inch size chunks. Set aside.

Place a medium size pot over medium-low heat and add the bacon. Cook until crisp. Remove to a paper towel lined plate to drain.

Drain most of the grease from the pot but leave 1 tablespoon of the bacon grease to cook the vegetables. Add the onion, celery and carrots to the pot and cook for 4-5 minutes or until the vegetables begin to soften.

Stir the flour in with the vegetables and cook for 1 minute. Then pour the heated stock in the pot and stir until well incorporated. Continue to heat until the stock begins to slightly thicken.

Crumble the blue cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring frequently until the cheese has melted.

Blend The Soup

Remove the pot from heat and use an immersion blender to puree the Italian Tomato Soup until smooth. If you don’t have an immersion blender let the soup cool slightly and process in batches in a high speed blender filled no more than half full or in a large capacity food processor.

Then return the Irish Tomato Soup to the pot and place the soup back over medium-low heat and cook just until heated through. *Do not let the soup come to a simmer.

Ladle the soup into bowls and top with crumbled cooked bacon. Garnish with fresh ground black pepper and fresh chopped parsley if desired.

ENJOY!

Follow Our Facebook Page For Even More Great Tomato Growing Tips! I Grow Tomatoes Facebook Page

I Grow Tomatoes is a website created for those who love all things about tomatoes – from planting and growing – to cooking and canning! We publish two articles every week, 52 weeks a year. Sign up today to follow via email! This article may contain affiliate links.