In a large pan on medium heat, add butter until melted. Once melted add garlic and stir around until garlic turns a golden color.

Add chopped vegetables and 1/2 cup of chicken stock. Cover and cook for approximately 8 minutes or until vegetables are soft.

Add flour, and stir with whisk to mix well.

Then add in your canned tomatoes, tomato paste, and broth. Bring to a boil, and whisk constnatly while doing so. Once brought to a boil, turn heat on low and add basil, thyme, salt, and pepper. Cover for 30 minutes.

Remove from heat and allow to cool for approximately 10 minutes.

You'll have to work this part in batches: With a large blender on hand, slowly (as to not burn yourself) fill the your blender, cover with the lid, and puree it away! You can use a sieve or colander to help strain out any excess skin and help with a smooth & creamy consistency.

Once it's sieved, place in another pot.

Once you have strained all of the contents of the pot, place in a different pot on a medium heat. From there, you will whisk in your heavy cream and 90% of the Danish Bleu. I saved a little extra to the side for garnishment.

Serve in your favorite bowl, and you're good to go!