Oven Roasted Tomato Soup

Step 1
24 roma tomatoes,halved lengthwise & seeded
drizzle olive oil
sprinkle salt
sprinkle pepper

Step 2
1/4 c olive oil
1 cup leeks, white and green, chopped thin
1 c carrots, sliced thin
1 c celery, sliced thin
1 lb red skin potatoes, peeled and rough cut small
1 qt water
1/4 c parsley, fresh, chopped
1/4 c basil, fresh, chopped

Step 3
1 c heavy cream
1/4 lb blue cheese, crumbled
salt and pepper to taste

Step 1: Place cleaned tomatoes on cookie sheet, drizzle with oil, and sprinkle with salt and pepper.
Bake at 300 for approx 3 hrs, or until the tomatoes have shrunk to half their size and have begun to brown slightly.

Step 2: Sweat leaks, carrots, and celery in oil until slightly soft and bright in color. Add potatoes, water and herbs. Simmer on low heat for 1 hr, or until vegetables are completely tender.

Step 3:
Puree potato mixture w/immersion blender, food processor or traditional blender. Return to heat , stir in cream, and bring to simmer. If soup is too thick, add water til desired consistancy is reached. Stir in blue cheese until completely melted. Add spices and hold on warm until ready to serve. 1/2 cup serving

Number of Servings: 16

Recipe submitted by SparkPeople user CARANA.