tomato and blue cheese soup

Name: Tomato and Blue Cheese Soup
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 4
Cuisine: English
Ingredients: 3 pound(s) ripe tomatoes, peeled, quartered and seeded; 2 clove(s) garlic; 2 tablespoon(s) vegetable oil; 1 - leek, cleaned and chopped; 1 medium carrot, chopped; 4 cup(s) chicken stock; 4 ounce(s) blue cheese, crumbled; 3 tablespoon(s) half and half; 1/4 cup(s) basil leaves plus extra for garnish; 6 ounce(s) bacon, crumbled; - salt and pepper, to taste

(2 RATINGS)

15 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Sep 4, 2015

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

Rate

prep time 15 Min

cook time 1 Hr 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 pounds ripe tomatoes, peeled, quartered and seeded
2 cloves garlic
2 tablespoons vegetable oil
1 - leek, cleaned and chopped
1 medium carrot, chopped
4 cups chicken stock
4 ounces blue cheese, crumbled
3 tablespoons half and half
1/4 cup basil leaves plus extra for garnish
6 ounces bacon, crumbled
- salt and pepper, to taste

How To Make tomato and blue cheese soup

Step 1

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

Step 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.
Step 3

Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.
Step 4

Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.
Step 5

Reheat but do not boil. Serve with bacon crumbles and basil leaves for garnish.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes