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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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

Directions Step-By-Step

1
Preheat oven to 400ºF (200ºC). Spread tomatoes in a shallow baking dish with garlic. Add seasoning and bake for 35 minutes.
2
Heat 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.
3
Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.
4
Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.
5
Reheat 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