Blue Cheese? In a Soup?

I stared down at the recipe in shock. I just could not imagine blue cheese in any soup. Particularly tomato, but there it was in black and white: blue cheese and tomato soup.
Do you have the same love affair with tomato soup that I do? I don’t like tomatoes very much in general. Please do not put them in my salad or on my burger. But there is something magical about tomatoes once you break them down into a sauce. Salsa? Yes. Marinara? Yes! Tomato soup? YES!! Give me them all.
I also love that moldy little blue cheese! Drop it in charcuterie and I am the one eating it all night long. Do not give me ranch with my wings, I will only accept blue cheese. In fact, I might eat wings just for that tangy cheese!
So let’s just say while I was shocked at the blue cheese and tomato soup, I was 100% in. And it was delicious. We served it with toast, which I highly recommend. Here is my take on the recipe:
Ingredients:

• 3 lbs of tomatoes (I used Campari)
• 2 garlic cloves, minced(I used bottled minced and I measured with my heart)
• 2 tablespoons butter
• 1 leek, chopped
• 1 carrot, chopped
• 4 cups chicken stock (I used hot water and bouillion)
• 3 tablespoons heavy cream
• fresh basil
• cooked bacon for garnish (definitely measure with your heart!)
• good old salt and pepper

Directions:

1. Heat your oven to 400°F. Quarter the tomatoes and spread them in a shallow baking dish. Sprinkle the garlic, salt, and pepper and roast in the oven for about 35 minutes.
2. While these were cooking I chopped all the remaining vegetables. When the tomatoes have about 5 minutes left add butter to a large saucepan and heat. Add in the carrot and cook for a few minutes.
3. Add leek in and season with salt and pepper. Cook this for another 6–8 minutes, until everything is soft.
4. Stir in the stock and roasted tomatoes and bring to a boil. Then lower the heat, cover, and simmer for 25 minutes.
5. Add in blue cheese, cream, and basil. Cook for 5 minutes.
6. Now it’s time to blend! I used my new kitchen love, the immersion blender, but you can also use a blender or food processor to get the job done.
7. Once smooth, put the soup back on the heat to warm it back up. This is your time to taste test. Add in more salt and pepper, maybe a pinch of garlic or paprika.
8. Serve with chopped bacon! Mmm!

We got 4 big servings out of this and ate it with toast. It was very interesting and surprisingly light on blue cheese flavor, so feel free to add in more during your taste test. I know I was tempted and might do so the next time if the mood swings me that way. It was such a yummy, fall soup, just as comforting but a bit elevated from your favorite canned soup!