TOMATO ROQUEFORT SOUP

Tomato Roquefort Soup image

I had this at a local restaurant and it is to die for!! I had a head cold and could still taste all the wonderful flavors. It's easy to make and I guarantee you will be serving this instead of plain tomato soup from now on.

Provided by The Big Cheese

Time 50m

Yield 12-24 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
3 onions, diced
1 1/2 cups diced celery
3 tablespoons fresh garlic, minced
1 tablespoon fresh rosemary, minced
13 cups whole tomatoes with juice, crushed
8 cups chicken stock
1 cup dry red wine
1 1/2 tablespoons brown sugar
1 teaspoon fresh thyme, diced
4 cups heavy cream
2 cups blue cheese, crumbled
1 teaspoon fresh ground black pepper

Steps:

In a large pot, heat oil over medium heat.
Add onion and celery and saute for 6-7 minutes, stirring occasionally.
Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Stir in heavy cream and bleu cheese and heat through.
Add black pepper and stir well.
Serve hot.

Nutrition Facts : Calories 564.5, Fat 42.8, SaturatedFat 23.7, Cholesterol 130.4, Sodium 1199.4, Carbohydrate 32.5, Fiber 4.7, Sugar 16.5, Protein 13.2