Tomato And Blue Cheese Soup With Bacon

• 3 lbs ripe tomatoes, peeled, quartered and seeded
• 2 cloves garlic, crushed
• 2 tablespoons butter
• 1 leek, chopped
• 1 carrot, chopped
• 4 cups low-sodium chicken broth
• 4 ounces blue cheese, crumbled
• 3 tablespoons whipping cream
• 2 parsley sprigs
• salt
• pepper
• 6 ounces bacon, cooked, crumbled

1. Preheat oven to 400 degrees Fahrenheit.
2. Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
3. Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
4. Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
5. Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
6. Ladel into warmed bowls and sprinkle with crumbled bacon.

tomatoes, garlic, butter, carrot, lowsodium, blue cheese, whipping cream, parsley sprigs, salt, pepper, bacon

Taken from www.food.com/recipe/tomato-and-blue-cheese-soup-with-bacon-436658 (may not work)