TOMATO, BLUE CHEESE SOUP

1 tbsp. unsalted butter
1 medium onion, chopped
2 small garlic cloves minced
1 tbsp. flour
3 lbs. of canned tomatoes, chopped
4 cups unsalted chicken stock
1 lb. mild blue cheese, crumbled (or less, depending on taste)
8 medium basil leaves, chopped

Saute butter, onion and garlic until onion is softened. Add flour. Add tomatoes and chicken stock. Simmer for about 10 minutes to allow flavors to marry. Add blue cheese and basil. Simmer a few more minutes until blended.