Tomato and Blue Cheese Soup

Carolyn Haas

By
@Linky1

From Soups and Starters by Fraser. A way to use up fresh tomatoes - esp, if you like blue cheese!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
1 Hr 5 Min
Method:
Stove Top

Ingredients

3 lb
ripe tomatoes, peeled, quartered and seeded
2 clove
garlic
2 Tbsp
vegetable oil
1
leek, cleaned and chopped
1 medium
carrot, chopped
4 c
chicken stock
4 oz
blue cheese, crumbled
3 Tbsp
half and half
1/4 c
basil leaves plus extra for garnish
6 oz
bacon, crumbled
salt and pepper, to taste

Step-By-Step

1Preheat oven to 400ºF (200ºC). Spread tomatoes in a shallow baking dish with garlic. Add seasoning and bake for 35 minutes.

2Heat oil in large pan. Add leek and carrot. Season lightly with salt and pepper. Cook over low heat about 10 minutes, stirring occasionally, until softened.

3Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.

4Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.

5Reheat but do not boil. Serve with bacon crumbles and basil leaves for garnish.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English