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
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.