Tomato and Blue Cheese Soup with Bacon


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
  • ┬áPreheat 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.




10 min


50 min


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