Ingredients
Scale
- 2.5 – 3 lb. yellow taxi tomatoes (or other fresh, sweet garden tomatoes)
- 2 Tablespoons olive oil (best if using the olive oil from marinated cheese)
- 4 cloves garlic, peeled & chopped
- 1/2 of a large sweet onion
- 1 bay leaf
- 1 teaspoon chicken or vegetable Better than Bouillon
- 2 oz. blue cheese, crumbled
- 2 oz. Greek cream cheese or Neufchatel
- 1/2 cup fat free half and half (or regular half and half or whole milk)
- 1 – 2 Tablespoons of fresh oregano
Instructions
- Bring a pot of water to boil on the stove top. Drop the tomatoes in, a few at a time and let them bathe for 30 – 60 seconds. Use tongs to remove them and repeat with the rest of the tomatoes. Pour the water out. Let the tomatoes cool, then pull the peels off and cut out the stem area.
- Heat the olive oil in the pot, then add the garlic and onion and saute until the onion is very soft and the garlic is fragrant.
- Add the tomatoes, bay leaf and bouillon and stir to mix. Bring to a boil, then reduce heat and simmer for about 15 minutes. Remove from heat and let cool slightly.
- Remove the bay leaf and pour the soup into a blender, then add the cold cheeses, cream and oregano. Cover and blend until smooth. Add salt & pepper to taste. Return to the pot and heat just until hot but DO NOT BOIL.
- Serve hot with a little drizzle of olive oil on top, some cooked, chopped bacon (if desired) and a few fresh oregano leaves.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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