Tomato and Blue Cheese Soup

Recipe by PBShakes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

  • 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.
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