Tomato and Blue Cheese Soup

Carolyn Haas


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


★★★★★ 2 votes

15 Min
1 Hr 5 Min
Stove Top


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3 lb
ripe tomatoes, peeled, quartered and seeded
2 clove
2 Tbsp
vegetable oil
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

How to Make Tomato and Blue Cheese Soup


  • 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.

Printable Recipe Card

About Tomato and Blue Cheese Soup

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

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