Tomato and Blue Cheese Soup With Bacon

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees Fahrenheit.
  • Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
  • Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
  • Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  • Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
  • Ladel into warmed bowls and sprinkle with crumbled bacon.
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