BROILED TOMATO SOUP WITH BLUE CHEESE
Serves 4 - 6
This is very rich and sooooo good. Make only when you can
get rich flavored, fresh tomatoes.
3 lbs Ripe tomatoes, peeled, cut in half & seeded
1 Onion chopped
2 Tbsp Butter
8 oz Cream Cheese, cut into cubes
1/3 lb. Blue Cheese, crumbled
1 cup loosley packed Fresh Basil leaves, chopped
1Tbsp sugar
2 cloves Garlic, minced
2 Tbsp flour
2 Tbsp Tomato Paste
4 Cups Chicken Stock
Salt and Pepper to taste
Place Tomatoes in a pot of boiling water for a minute or
so until skin is easy to peel. Cool enough to handle. Cut
in half and squeeze out seeds before placing on a baking sheet.
Sprinkle with sugar. Broil (5 inches below heat) until sugar
browns, but does not burn. Cut into large chunks.
In a pot, saute onion and garlic in butter over medium low
heat until soft but not brown (about 10 minutes). Stir in
flour until no trace remains. Add tomatoes, chicken stock,
cream cheese, blue cheese, tomato paste, basil, salt and pepper.
Bring to a boil, lower heat and simmer until slightly thichened,
about 1 hr. Use a hand blender or a food processor to puree
soup. Garnish with extra crumbled blue chese and bresh pasil
or grated parmesan cheese.
