Tomato And Blue Cheese Soup - cooking recipe

Ingredients

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 1/4 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

Preparation

turn oven to 400\u00b0F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.
Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.
Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.
Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.
Reheat to serve (don't boil). Garnish with bacon and fresh basil.