Tomato And Blue Cheese Soup - cooking recipe

Ingredients

3 lb. ripe tomatoes, peeled, quartered and seeded
2 garlic cloves, finely chopped
2 Tbsp. vegetable oil
1 leek, chopped
1 carrot, chopped
4 cups unsalted chicken stock
4 oz. blue cheese, cut into smallish pieces
3 Tbsp. cream
a few basil leaves plus some for garnishing
6 oz. bacon, cooked and crumbled
salt and black pepper

Preparation

Preheat the oven to 400 degrees.
Spread the tomatoes in a shallow baking dish with the garlic.
Add seasoning to taste and bake for about 35 minutes.
Heat the oil in a large saucepan.
Add the leek and carrot and season lightly with salt and pepper.
Cook over low heat for 10 minutes, stirring occasionally, until softened.
Stir in the stock and tomatoes.
Bring to a boil, then lower the heat, cover and simmer 20 minutes.
Add the blue cheese, cream and basil.
Transfer to a food processor or blender and process until smooth, working in batches if necessary.
Reheat the soup, but do not boil.
Ladle into bowls and garnish with the crumbled bacon and basil.