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Categories:
tomatoes garlic yellow onion tomato juice red wine sugar oregano basil chicken bouillon cheese flour
Viewed: 36 - Published at: 5 years agoIngredients
- 1 pound Ripe Whole Tomatoes, Diced
- 6 cloves Garlic, Minced
- 1 whole Yellow Onion, Diced
- 2 cups Tomato Juice
- 1 cup Red Wine
- 3 Tablespoons Sugar
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 cube Chicken Bouillon
- 1-3/4 cup Half-and-Half, Divided
- 4 ounces, weight Roquefort Or Blue Cheese, Crumbled
- 1 Tablespoon Flour
Method
- For the soup:
- Combine tomatoes, garlic, onion, tomato juice, red wine, sugar, oregano, basil and bouillon cube in a slow cooker and stir. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours. Once it's finished cooking, you can either leave it chunky or blend in a food processor or blender to make it smooth. Stir in one cup of half-and-half before serving.
- For the creme:
- Toss cheese with flour in a small bowl. Bring the remaining 3/4 cup of half-and-half to a simmer over medium heat, stirring occasionally. Stir in cheese mixture and mix rapidly until smooth. Drizzle mixture over the soup before serving.
