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Tomato and Blue Cheese Soup



Tomato and Blue Cheese Soup


3# Tomatoes peeled and quartered
2 Garlic Cloves (minced)
1 Leek (chopped)
1 Carrot (chopped)
2 T Oil or Butter
5 C Chicken Stock
4 oz Blue Cheese
3 T Whipping Cream
6 oz Bacon
6 Fresh Basil Leaves
Salt and Pepper (to taste)


– Sprinkle garlic, salt and pepper on tomatoes and bake at 400* for 35 min

– Heat oil in pan add leek and carrot, season with salt and pepper cook on low for 10 min

– Stir in stock and tomatoes bring to boil

– Cover and let simmer for 20 minutes

– Process in blender or food processor until smooth

– Reheat, but no to boil



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Justin Nutt, LMSW, LAC

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