Tomato and Blue Cheese Soup with Bacon
Ingredients
| 3 lbs ripe tomatoes, peeled, quartered and seeded | ||
| 2 garlic cloves, crushed | ||
| 2 tbs butter | ||
| 1 leek, white parts chopped | ||
| 1 carrot chopped | ||
| 4 cups chicken or vegetable stock | ||
| 4 cups chicken or vegetable stock | ||
| 1/4 lb blue cheese, crumbled | ||
| 3 tbs whipping cream | ||
| several large basil leaves, chopped | ||
| kosher salt and fresh cracked black pepper | ||
| Crispy bacon for garnish |
- Preheat the oven to 400 degrees.
- Spread out the tomato quarters in an ovenproof dish. Sprinkle with the garlic, salt and pepper. Bake for 35 minutes.
- Heat the butter in a large pan. Add the leek and carrot and season lightly with salt and pepper. Cook over low heat, stirring frequently for about 10 minutes or until softened.
- Add the chicken or vegetable stock and baked tomatoes. Bring to a boil, lower the heat and cook for 20 minutes.
- Add the blue cheese, cream and basil.
- Remove from the heat, cool slightly and add to a food processor or blender. Process until smooth.
- Taste and adjust seasoning.
- Serve with crumbled bacon over.
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