Tomato Roquefort Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 4 tablespoons olive oil
- 3 onions, diced
- 1 1⁄2 cups diced celery
- 3 tablespoons fresh garlic, minced
- 1 tablespoon fresh rosemary, minced
- 13 cups whole tomatoes with juice, crushed
- 8 cups chicken stock
- 1 cup dry red wine
- 1 1⁄2 tablespoons brown sugar
- 1 teaspoon fresh thyme, diced
- 4 cups heavy cream
- 2 cups blue cheese, crumbled
- 1 teaspoon fresh ground black pepper
directions
- In a large pot, heat oil over medium heat.
- Add onion and celery and saute for 6-7 minutes, stirring occasionally.
- Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Stir in heavy cream and bleu cheese and heat through.
- Add black pepper and stir well.
- Serve hot.
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