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Tomato and Stilton Soup

3 lbs (1.5 Kg) ripe tomatoes, peeled, quartered, and seeded,
or 2 cans (15 oz, 425 g each) tomatoes, drained
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) olive oil
1 leek, chopped
1 carrot, chopped
Salt and freshly ground pepper to taste
4 cups (1 L) chicken stock
4 oz (110 g) Stilton or other blue cheese, crumbled
1/4 cup (60 ml) half-and-half, heavy cream, or milk
Chopped fresh basil for garnish

Place the tomatoes in a baking dish in a single layer, sprinkle
with the garlic, and bake in a preheated 400F (200C) oven for 40
minutes. Meanwhile, heat the oil in a large pot over moderate heat
and saute the leek, carrot, salt, and pepper until tender but not
brown, about 10 minutes. Stir in the tomatoes and chicken stock
and bring to a boil. Reduce the heat and simmer covered for 20
minutes. Add the blue cheese and half-and-half and puree in batches
in an electric blender or food processor. Reheat the soup if needed
and serve garnished with chopped fresh basil. Serves 4 to 6.

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