Bacon & Tomato Soup with Blue Cheese

Warm up with this comforting Bacon & Tomato Soup, where sweet, ripe tomatoes meet crispy bacon and tangy blue cheese. Perfect for a cozy weeknight dinner or a casual gathering with friends.

• 1.5 kg red tomatoes, peeled, seeded & quartered
• 1 leek, chopped
• 1 carrot, chopped
• 4 cloves garlic, crushed
• 30 g butter or margarine
• 1 liter chicken stock
• 120 g Blaauwkrantz cheese
• To taste Salt & pepper
• To taste Tabasco sauce
• 250 g back bacon, cooked and crumbled
• 60 ml fresh basil, chopped
• Ciabatta bread
• 45 ml thick cream

Method

1. 1

   Roast tomatoes in an ovenproof dish for 25 minutes on 220°C/200°C fan/Gas mark 7.

2. 2

   In a large saucepan, sauté leeks, carrots, and garlic in butter for 10 minutes.

3. 3

   Stir in tomatoes and chicken stock; bring to the boil; lower heat to medium, and simmer for 45 minutes. Stir frequently.

4. 4

   Add soup to blender and blend to combine, or use a plunge blender to purée.

5. 5

   Return mixture to saucepan; stir in cream and Blaauwkrantz cheese to combine.

6. 6

   Lower the temperature.

7. 7

   Season to taste with salt, pepper, and Tabasco sauce.

8. 8

   Ladle into soup bowls, and top with crumbled bacon and basil.

9. 9

   Serve with thick-cut, grilled ciabatta bread.