Tomato And Blue Cheese Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs ripe tomatoes, peeled, quartered, and seeded
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil or 2 tablespoons butter
• 1 leek, chopped
• 1 carrot, chopped
• 1 1/4 quarts unsalted chicken stock
• 4 ounces blue cheese, crumbled
• 3 tablespoons whipping cream
• fresh basil (several large leaves)
• crumbled bacon (to garnish)
• salt and pepper

Recipe

• 1 turn oven to 400°f spread tomatoes in shallow baking dish with garlic and salt and pepper. place in oven and roast for 35 minutes.
• 2 heat oil or butter in large saucepan. add leek and carrot. cook over low heat for about 10 minutes until soft.
• 3 add stock and roasted tomatoes and bring to a boil. lower heat, cover, simmer for about 20 minutes.
• 4 add blue cheese, cream and basil. transfer to food processor or blender and process until smooth, working in batches if necessary.
• 5 reheat to serve (don't boil). garnish with bacon and fresh basil.