Tomato With Bleu Cheese Bisque Recipe

3 lbs nice ripe Roma tomatoes, seeded and peeled
salt and pepper
2 Tbsp cooking oil
1 small sweet onion, diced
5 cups chicken stock
4 oz Bleu cheese, crumbled
3 Tbsp heavy cream

Preheat oven to 400 degrees. Spread prepared tomatoes into a large baking pan and season with salt and pepper. Bake in oven for 40 minutes, turning occasionally.

In a large soup pot, add the oil and onion, and cook over low heat until onion softens.

Pour in the chicken stock and roasted tomatoes, stirring to combine.

Bring to a boil, reduce heat to low, and simmer slowly for 30 minutes.

Remove from heat and allow to cool slightly, then process in blender until smooth; return to soup pot over very low heat.

Stir in the Bleu cheese and the cream, continuing to stir until cheese is melted.

Serve immediately.

For a smoother soup, put the Bleu cheese and cream in before blending the soup, then return to low heat just until heated through.

Will make 4 servings.