Soups are the ultimate comfort food, perfect in the Autumn, Winter and Spring, and even on a Summer day. This soup is one of those year-round soups. Even if it is too hot to use the oven to roast the tomatoes, you can always roast them on your gas or charcoal grill.
I like tomato soup (as long as it isn’t one of those canned versions), and one of my favorite cheeses is blue cheese, so this soup hits a positive on all counts.
I usually make this on a cool Saturday afternoon, and serve for dinner. Any leftovers are always a Sunday lunch, served with grilled cheese sandwiches. Yumm!!
Roasted Tomato and Blue Cheese Soup
2 tablespoons vegetable oil
1 leek, chopped
1 carrot, chopped
1 1/2 quarts chicken stock
4 ounces blue cheese, crumbled
3 tablespoons heavy cream
fresh basil leaves
salt and pepper to taste
Heat the oven to 400F. Spread out the tomatoes in a lightly oiled baking dish — 13×9 cake pan will work quite well. Sprinkle with garlic, salt and pepper and roast for 35 minutes.
Meanwhile, heat the oil, and saute the leek and carrot for about 3 minutes, then turn the heat to low and simmer for 10 minutes, until soft.
Stir in the chicken stock, and tomatoes. Bring to a boil, then lower the heat to medium-low, and simmer for 20 minutes.
Remove from heat and add the blue cheese, cream and basil. Using a stick blender, puree the soup until smooth.
- If you don’t have a stick blender, use a regular blender and work in small batches until the soup is smooth.
- If you don’t have fresh basil, don’t worry – just use about 1 teaspoon dried, adding it in during the last 5 minutes the soup is simmering.
- If you have leftovers, and need to re-heat the soup, do make sure you don’t boil it – just warm it through, as the milk may break, and curdle on reheat.