- ~2 1/2 lbs heirloom tomatoes, sliced in half
- 1 large onion, sliced
- 3 large cloves of garlic, sliced
- 1 1/2 cups of stock of your preference (I used homemade duck stock)
- 3/4 cup of cream
- 4 oz blue cheese
- 10 fresh oregano leaves, sliced
- 2 fresh basil leaves, sliced
- salt and pepper
- Sriracha to taste and for garnish
- Preheat oven to 400.
- Spray a baking sheet (with a lip, to catch all the juices) with olive oil. Lay the tomato halves face-down on the baking sheet. Sprinkle the onions and garlic in with the tomatoes. Spray everything with olive oil and lightly season with salt and pepper.
- Roast the tomatoes, onion, and garlic for about 45 minutes to an hour, until they start to get brown and caramelize. Remove from oven. If you don’t love tiny bits of tomato skin in your soup you may want to peel off some of the tomato skin after they’re cooked.
- Put tomatoes, onion, garlic, and juices into a pan with stock. Bring to a simmer; add cream, oregano, and basil. Add a bit of Sriracha if you love a little spiciness.
- Simmer for about a half hour.
- Remove from heat, add blue cheese, and puree with an immersion blender.
- Serve with a swirl of Sriracha on top.