Recipe courtesy of The Cook's Encyclopedia of Soup

Ingredients:

3 lbs ripe tomatoes, peeled, quartered, and seeded (We use cans of tomato soup)
2 garlic cloves, minced
2 tablespoons vegetable oil or butter
1 leek, chopped
1 carrot, chopped
1 1/4 quarts unsalted chicken stock
4 ounces blue cheese, crumbled
3 Tbsp. whipping cream
Several large basil leaves, or 1 to 2 fresh parsley springs, plus extra, to garnish
1 cup cooked and crumbled bacon, to garnish
Salt and freshly ground black pepper

Directions:

Heat oven to 400ºF. Spread the tomatoes in a shallow baking dish.  Sprinkle with the garlic and some salt and pepper.  Place in the oven and roast for 35 minutes.

Heat the oil or butter in a large saucepan.  Add the leek and carrot and season lightly with salt and pepper.  Cook over low heat, stirring often, for about 10 minutes until soft.

Sitr in stock and roasted tomatoes.  Bring to a boil.  Lower the heat, cover, and simmer for about 20 minutes.

Add the blue cheese, cream, and basil or parsley.  Transfer to a food processor or blender and process until smooth, working in batches if necessary.  Taste and adjust seasoning.

Reheat the soup, but do not boil.  Serve garnished with bacon and a sprig of fresh herbs. Yields 4 servings.