Tomato and Blue Cheese Soup

• ripe tomatoes, peeled, quartered, and seeded↗3 lbs
• garlic cloves↗2

  minced

• vegetable oil or 2 tablespoons butter↗2 tablespoons
• leek↗1

  chopped

• carrot↗1

  chopped

• unsalted chicken stock↗1 1⁄4 quarts
• blue cheese↗4 ounces

  crumbled

• whipping cream↗3 tablespoons
• fresh basil (several large leaves)↗
• crumbled bacon (to garnish)
• salt and pepper

Step-by-step instructions

1. 1

   turn oven to 400°F Spread tomatoes in shallow baking dish with garlic and salt and pepper. Place in oven and roast for 35 minutes.

2. 2

   Heat oil or butter in large saucepan. Add leek and carrot. Cook over low heat for about 10 minutes until soft.

3. 3

   Add stock and roasted tomatoes and bring to a boil. Lower heat, cover, simmer for about 20 minutes.

4. 4

   Add blue cheese, cream and basil. Transfer to food processor or blender and process until smooth, working in batches if necessary.

5. 5

   Reheat to serve (don't boil). Garnish with bacon and fresh basil.