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.
- 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
- 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.
- Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
- Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
- Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
- Reheat to serve (don't boil). Garnish with bacon and fresh basil.
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.