Tomato Garlic Soup with Roquefort Creme

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.