3 pounds ripe tomatoes, peeled, quartered, and seeded
2 garlic cloves, minced
2 tablespoons oil or butter
1 leek, chopped
1 carrot, chopped
1 1/4 quarts unsalted chicken stock
4 ounces blue cheese, crumbled (more to taste)
3 tablespoons whipping cream (more to taste)
several large fresh basil leaves, or 1 to 2 fresh parsley sprigs
1 cup cooked and crumbled bacon for garnish
1. Heat oven to 400 degrees. Spread the tomatoes in a shallow baking dish. Sprinkle with the garlic
and some salt and pepper. Place in the oven and roast for 35 minutes.
2. Heat the oil or butter in a large saucepan. Add the leek and carrot and season lightly with salt and pepper.
Cook over low heat, stirring often, for about 10 minutes until soft.
3. Stir in the stock and roasted tomatoes. Bring to a boil. Lower the heat, cover, and simmer for about
20 minutes.
4. Add the blue cheese, cream, and basil or parsley. Transfer to a food processor or blender; process until
smooth. Taste and adjust the seasoning.
5. Reheat the soup, but do not boil. Garnish with bacon and fresh herbs.
