Tomato and Blue Cheese Soup

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

I got this recipe from a bargain rack soup recipe book I found. So far everything I've tried from it is delicious. This one is my favorite so far. Great comfort food.

Ingredients Nutrition

  • 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 14 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

Directions

  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.

Reviews

(1)
Most Helpful

We love this soup! I must have got the recipe out of the same book (I copied it onto the back of a receipt years ago) and I'm just sorry I didn't buy the book to try the other recipes. When I make this soup, I cut the tomatoes in half and roast them cut side down before removing the skins (that way the skins slip off really easily after roasting). I add the salt and pepper after I put them in with the broth. I also crush the garlic and put it under the tomato halves so that it doesn't dry out/burn. I use half and half instead of cream and skip the bacon to cut down on the fat (there's already plenty of that in the blue cheese). This is delicious with a piece of crusty bread and is great on chilly evenings.

GiddyUpGo April 07, 2009

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