Tomato Roquefort Soup - cooking recipe

Ingredients

4 tablespoons olive oil
3 onions, diced
1 1/2 cups diced celery
3 tablespoons fresh garlic, minced
1 tablespoon fresh rosemary, minced
13 cups whole tomatoes with juice, crushed
8 cups chicken stock
1 cup dry red wine
1 1/2 tablespoons brown sugar
1 teaspoon fresh thyme, diced
4 cups heavy cream
2 cups blue cheese, crumbled
1 teaspoon fresh ground black pepper

Preparation

In a large pot, heat oil over medium heat.
Add onion and celery and saute for 6-7 minutes, stirring occasionally.
Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Stir in heavy cream and bleu cheese and heat through.
Add black pepper and stir well.
Serve hot.