Roasted Tomato & Blue Cheese Soup

This soup turned out so good.

I got the idea from  Sumptuous Spoonfuls. I thought the sound of tomato soup with blue cheese in it sounded really intriguing, so of course, I had to try it!

I can’t begin to tell you how delicious this turned out.

I had some small tomatoes that I wanted to use up, and just added 3 medium ones that I cut in half, drizzled them all with some olive oil, salt and pepper.

Roasting them adds a deep layer of flavor that you can't get by adding them raw

and makes for easy peeling.

Throw them in the pot with your sauteed onion, pepper flakes and garlic, 

then simmer for 5 minutes.

Add the broth and cream and blend. Using an immersion blender left the soup with great consistency and little tender pieces of the onion that were a delight to chew. You could just as easily use a blender or food processor, but do it in batches being careful of the heat.

Simmer for an additional 20-25 minutes, add the basil and blue cheese, and enjoy!

Blue cheese haters in the family? No problem! If you didn’t know it had blue cheese in it, you would just think it had this indescribable delicious bite of flavor.

Linked with Weekend Potluck and Foodie Friday.

Roasted Tomato and Blue Cheese Soup

Serves 4-6

Ingredients:

1 tbsp extra virgin olive oil

1 small onion, chopped
1/8 tsp red pepper flakes

3 cloves garlic, peeled and chopped

5 medium sized tomatoes, roasted and peeled

1 1/2 c. chicken or vegetable broth

3/4 cup cream

2 tsp fresh basil 

Salt and Freshly ground pepper

1/4 c. blue cheese crumbles

Crumbled bacon, if desired

Directions:

Heat oven to 400*.

Place tomatoes on a foil lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss until well coated; place in oven and roast for 20 minutes. Let cool, then peel off skin.

Heat a medium-large pot over medium-high heat; add olive oil. Add the onion and red pepper flakes and cook until it starts to soften and a little color appears; add garlic and continue cooking 2-3 minutes.

Add the roasted and peeled tomatoes, and their juices. Simmer 5 minutes.

Add the broth and cream. Use an immersion blender (or a blender or food processor) and blend until desired consistency. Add basil; lower the heat to medium-low and let the soup simmer (not boil!) for about 20-25 minutes. Add the blue cheese and stir until melted. Taste for seasoning, adding salt and pepper if needed.

Serve garnished with croutons, a bit of bacon and fresh basil or parsley, if desired.