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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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I had this at a local restaurant and it is to die for!! I had a head cold and could still taste all the wonderful flavors. It's easy to make and I guarantee you will be serving this instead of plain tomato soup from now on. Ingredients:
4 tablespoons olive oil |
3 onions, diced |
1 1/2 cups diced celery |
3 tablespoons fresh garlic, minced |
1 tablespoon fresh rosemary, minced |
13 cups whole tomatoes with juice, crushed |
8 cups chicken stock |
1 cup dry red wine |
1 1/2 tablespoons brown sugar |
1 teaspoon fresh thyme, diced |
4 cups heavy cream |
2 cups blue cheese, crumbled |
1 teaspoon fresh ground black pepper |
Directions:
1. In a large pot, heat oil over medium heat.
2. Add onion and celery and saute for 6-7 minutes, stirring occasionally.
3. Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Stir in heavy cream and bleu cheese and heat through.
6. Add black pepper and stir well.
7. Serve hot.
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