3 lb ripe tomatoes, peeled, quartered and seeded
2 cloves garlic
2 Tbsp vegetable oil
1 leek, cleaned and chopped
1 medium carrot, chopped
4 c chicken stock
4 oz blue cheese, crumbled
3 Tbsp half and half
1/4 c basil leaves plus extra for garnish
6 oz bacon, crumbled
salt and pepper, to taste


1. Preheat oven to 400F (200F).  Spread tomatoes in a shallow baking dish with garlic.  Add seasoning and bake for 35 minutes.  *** Canned tomatoes can be substituted for roasting fresh tomatoes...just add garlic to leeks and carrots.

2.  Heat oil in large pan.  Add leek and carrot.  Season lightly with salt and pepper.  Cook over low heat about 10 minutes stirring occasionally, until softened.

3.  Stir in stock and tomato mixture.  Bring to boil, lower heat,  cover and simmer for 20 minutes.

4.  Add blue cheese, cream and basil.  Whisk with immersion blender until smooth.   Taste and adjust seasoning, if necessary.

5.  Reheat but do not boil.  Serve with bacon crumbles and basil leaves for garnish.