Tomato and Blue Cheese Soup
Tomato And Blue Cheese Soup is an moderately easy dinner. Made with 3 lb. ripe tomatoes, peeled, quartered and seeded, 2 garlic cloves, finely chopped, 2 tbsp. vegetable oil, 1 leek, chopped and 1 carrot, chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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