{"id":379,"date":"2008-09-23T23:09:00","date_gmt":"2008-09-24T04:09:00","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2008\/09\/23\/roasted-tomato-and-blue-cheese-soup\/"},"modified":"2008-09-23T23:09:00","modified_gmt":"2008-09-24T04:09:00","slug":"roasted-tomato-and-blue-cheese-soup","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/09\/23\/roasted-tomato-and-blue-cheese-soup\/","title":{"rendered":"Roasted Tomato and Blue Cheese Soup"},"content":{"rendered":"<p>Soups are the ultimate comfort food, perfect in the Autumn, Winter and Spring, and even on a Summer day.&#160; This soup is one of those year-round soups.&#160; Even if it is too hot to use the oven to roast the tomatoes, you can always roast them on your gas or charcoal grill.<\/p>\n<p>I like tomato soup (as long as it isn&#8217;t one of those canned versions), and one of my favorite cheeses is blue cheese, so this soup hits a positive on all counts. <\/p>\n<p>I usually make this on a cool Saturday afternoon, and serve for dinner.&#160; Any leftovers are always a Sunday lunch, served with grilled cheese sandwiches.&#160; Yumm!!&#160; <\/p>\n<h2>Roasted Tomato and Blue Cheese Soup <\/h2>\n<p>3 pounds of roma tomatoes, peeled, <a href=\"http:\/\/thisfoodthing.files.wordpress.com\/2008\/09\/blue-cheese.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"blue_cheese\" style=\"border-right:0;border-top:0;border-left:0;border-bottom:0;\" height=\"170\" alt=\"blue_cheese\" src=\"http:\/\/thisfoodthing.files.wordpress.com\/2008\/09\/blue-cheese-thumb.jpg\" width=\"220\" align=\"right\" border=\"0\" \/><\/a>and seeded     <br \/>2 cloves garlic, minced <\/p>\n<p> 2 tablespoons vegetable oil&#160; <br \/>1 leek, chopped   <br \/>1 carrot, chopped   <br \/>1 1\/2 quarts chicken stock   <br \/>4 ounces blue cheese, crumbled   <br \/>3 tablespoons heavy cream   <br \/>fresh basil leaves   <br \/>salt and pepper to taste   <\/p>\n<p>Heat the oven to 400F.&#160; Spread out the tomatoes in a lightly oiled baking dish &#8212; 13&#215;9 cake pan will work quite well.&#160; Sprinkle with garlic, salt and pepper and roast for 35 minutes. <\/p>\n<p>Meanwhile, heat the oil, and saute the leek and carrot for about 3 minutes, then turn the heat to low and simmer for 10 minutes, until soft. <\/p>\n<p>Stir in the chicken stock, and tomatoes.&#160; Bring to a boil, then lower the heat to medium-low, and simmer for 20 minutes. <\/p>\n<p>Remove from heat and add the blue cheese, cream and basil.&#160; Using a stick blender, puree the soup until smooth.&#160; <\/p>\n<h3>Notes: <\/h3>\n<ul>\n<li>If you don&#8217;t have a stick blender, use a regular blender and work in small batches until the soup is smooth. <\/li>\n<li>If you don&#8217;t have fresh basil, don&#8217;t worry &#8211; just use about 1 teaspoon dried, adding it in during the last 5 minutes the soup is simmering. <\/li>\n<li>If you have leftovers, and need to re-heat the soup, do make sure you don\u2019t boil it \u2013 just warm it through, as the milk may break, and curdle on reheat. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Soups are the ultimate comfort food, perfect in the Autumn, Winter and Spring, and even on a Summer day.&#160; This soup is one of those year-round soups.&#160; Even if it is too hot to use the oven to roast the &hellip; <a href=\"http:\/\/thisfoodthing.com\/index.php\/2008\/09\/23\/roasted-tomato-and-blue-cheese-soup\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[65,485,350,27,380,381,29],"class_list":["post-379","post","type-post","status-publish","format-standard","hentry","category-cheese","tag-blue-cheese","tag-cheese","tag-soup","tag-soups","tag-tomato","tag-tomatoes","tag-vegetables"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=379"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/379\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=379"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}