TOMATO AND BLUE CHEESE SOUP WITH BACON

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Tomato and Blue Cheese Soup With Bacon image

Do not use regular chicken broth as blue cheese is rather salty. I serve with a buttered bread roll.

Provided by queenbeatrice

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs ripe tomatoes, peeled, quartered and seeded
2 cloves garlic, crushed
2 tablespoons butter
1 leek, chopped
1 carrot, chopped
4 cups low-sodium chicken broth
4 ounces blue cheese, crumbled
3 tablespoons whipping cream
2 parsley sprigs
salt
pepper
6 ounces bacon, cooked, crumbled

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
  • Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
  • Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  • Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
  • Ladel into warmed bowls and sprinkle with crumbled bacon.

Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 18.5, Cholesterol 80.9, Sodium 1595.5, Carbohydrate 30.1, Fiber 5.6, Sugar 11.7, Protein 21.5

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