Roasted Tomato Soup with Blue Cheese

Ingredients:

2 pounds fresh tomatoes, cored, seeded and cut into even chunks

2 cloves of garlic, chopped

2 tablespoons fresh thyme leaves

Olive Oil, for drizzling

salt and pepper to taste

1 cup chopped leeks

1/2 cup diced carrot

2 cups chicken broth

3 oz. blue cheese, crumbled

2 tablespoons cream

Method:

Pre-heat oven to 400F.

In a roasting pan, combine tomatoes, garlic and thyme. Sprinkle with olive oil, salt and pepper, and toss to coat.

Roast, uncovered, at 400 for 45 minutes, stirring once.

Heat a small amount of olive oil in a soup pot. Add leeks and carrots. Cover, and allow the vegetables to ‘sweat’ until they are soft, about 10-12 minutes.

Add chicken stock and roasted tomatoes to the pot. Bring to a boil, then lower the heat and simmer, covered for about 20 minutes.

Remove from the heat, and add cheese and cream.

Puree soup – either in the pot, with a wand blender, or in a food processor or blender.

Re-warm gently, and serve.