Real Recipes From Real Home Cooks ®

tomato and blue cheese soup

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For tomato and blue cheese soup

  • 3 lb
    ripe tomatoes, peeled, quartered and seeded
  • 2 clove
  • 2 Tbsp
    vegetable oil
  • 1
    leek, cleaned and chopped
  • 1 md
    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

  • 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.