TOMATO AND BLUE CHEESE SOUP WITH BACON

Tomato and Blue Cheese Soup With Bacon image

Provided by queenbeatrice

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