Tomato and Blue Cheese Soup

“I got this recipe from a bargain rack soup recipe book I found. So far everything I've tried from it is delicious. This one is my favorite so far. Great comfort food.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 lbs ripe tomatoes, peeled, quartered, and seeded
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil or 2 tablespoons butter
  • 1 leek, chopped
  • 1 carrot, chopped
  • 1 14 quarts unsalted chicken stock
  • 4 ounces blue cheese, crumbled
  • 3 tablespoons whipping cream
  • fresh basil (several large leaves)
  • crumbled bacon (to garnish)
  • salt and pepper

Directions

  1. turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.
  2. Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
  3. Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
  4. Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
  5. Reheat to serve (don't boil). Garnish with bacon and fresh basil.

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