Tomato Garlic Soup With Roquefort Creme

• 1 pound Ripe Whole Tomatoes, Diced
• 6 cloves Garlic, Minced
• 1 whole Yellow Onion, Diced
• 2 cups Tomato Juice
• 1 cup Red Wine
• 3 Tablespoons Sugar
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 cube Chicken Bouillon
• 1-3/4 cup Half-and-Half, Divided
• 4 ounces, weight Roquefort Or Blue Cheese, Crumbled
• 1 Tablespoon Flour

1. For the soup:
2. Combine tomatoes, garlic, onion, tomato juice, red wine, sugar, oregano, basil and bouillon cube in a slow cooker and stir. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours. Once it's finished cooking, you can either leave it chunky or blend in a food processor or blender to make it smooth. Stir in one cup of half-and-half before serving.
3. For the creme:
4. Toss cheese with flour in a small bowl. Bring the remaining 3/4 cup of half-and-half to a simmer over medium heat, stirring occasionally. Stir in cheese mixture and mix rapidly until smooth. Drizzle mixture over the soup before serving.

tomatoes, garlic, yellow onion, tomato juice, red wine, sugar, oregano, basil, chicken bouillon, cheese, flour

Taken from tastykitchen.com/recipes/soups/tomato-garlic-soup-with-roquefort-creme/ (may not work)