Heirloom Tomato Soup with Bacon and Blue Cheese

It was rainy all day today. My bones were cold but it smelled like mulchy leaves and made me want to hibernate and eat soup. Mmm. Tomato soup. With bacon and blue cheese. It still sounds delicious, even after consuming several bowls of it. Salty and rich and warm. Mmm. Maybe I'll make more tomorrow, as I am trying to utilize all those 20 lbs of heirlooms. 

5 or 6 heirloom tomatoes, cored

6' of leek, thinly sliced

2 cloves garlic, chopped

3 slices bacon

1/4 c chicken stock

handful crumbled blue cheese

1 tbs smoked sea salt

generous pinch black pepper

Made about four + cups

Fried the bacon in a cast iron pan. Thinly sliced the leek, fried it in the bacon fat. Removed bacon and leek to separate bowl, then tossed the cored tomatoes into the remaining fat. They simmered around for a while, their peels curling off (I picked a few out but didn't bother with it much).

Threw in an icy chunk of chicken stock I'd frozen from a previous soup into a big pot, on medium high heat, then the tomatoes and leeks in. 

They cooked into a brightly colored mush, for about 15 minutes, then I let it cool for a bit before food processing it. I didn't puree it, but left it a tiny bit chunky, though there were no discernible seeds or leeks or peels. 

Buttered toast with a bit of blackstrap molasses (I love sweet and savory), poured the soup in bowls and crumbled the bacon and blue cheese on top. 

It really hit the spot.