INGREDIENTS
1
Bay leaf
1
Carrot
1
Celery stalk
2
Garlic cloves
1
Onion
2
sprigs Parsley, fresh
1
(28) ounce can Plum tomatoes, whole
3
sprigs Thyme, fresh
3 cups
Vegetable stock
1 tbsp
Flour
1
jar Red peppers, whole roasted
1
Salt & pepper
1 1/2 tbsp
Olive oil
2
thick slices French bread
1/4 cup
Blue cheese crumbles
4 tbsp
Butter
1 cup
Cream