Tomato Roquefort Soup

• 4 tablespoons olive oil
• 3 onions, diced
• 1 1/2 cups diced celery
• 3 tablespoons fresh garlic, minced
• 1 tablespoon fresh rosemary, minced
• 13 cups whole tomatoes with juice, crushed
• 8 cups chicken stock
• 1 cup dry red wine
• 1 1/2 tablespoons brown sugar
• 1 teaspoon fresh thyme, diced
• 4 cups heavy cream
• 2 cups blue cheese, crumbled
• 1 teaspoon fresh ground black pepper

1. In a large pot, heat oil over medium heat.
2. Add onion and celery and saute for 6-7 minutes, stirring occasionally.
3. Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Stir in heavy cream and bleu cheese and heat through.
6. Add black pepper and stir well.
7. Serve hot.

olive oil, onions, celery, fresh garlic, fresh rosemary, tomatoes, chicken stock, red wine, brown sugar, fresh thyme, heavy cream, blue cheese, fresh ground black pepper

Taken from www.food.com/recipe/tomato-roquefort-soup-221089 (may not work)