TOMATO AND BLUE CHEESE SOUP
From Soups and Starters by Fraser. A way to use up fresh tomatoes - esp, if you like blue cheese!
Provided by Carolyn Haas
Categories Cream Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400ºF (200ºC). Spread tomatoes in a shallow baking dish with garlic. Add seasoning and bake for 35 minutes.
- 2. Heat oil in large pan. Add leek and carrot. Season lightly with salt and pepper. Cook over low heat about 10 minutes, stirring occasionally, until softened.
- 3. Stir in stock and tomato mixture. Bring to boil, lower heat, cover and simmer for 20 minutes.
- 4. Add blue cheese, cream and basil. Whisk with immersion blender until smooth. Taste and adjust seasoning, if necessary.
- 5. Reheat but do not boil. Serve with bacon crumbles and basil leaves for garnish.
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