Tomato Stilton Soup

Name: Tomato Stilton Soup
Ingredients: 1 (28 ounce) can whole tomatoes with juice; 1 tablespoon olive oil; 1 medium onion, chopped; 1 stalk celery, chopped; 1 (14 1/2 ounce) can chicken broth; 1/4 cup dry red wine; 1 teaspoon brown sugar; 1/2 cup heavy cream; 2/3 cup crumbled Stilton cheese or 2/3 cup other blue cheese; 1/8 teaspoon fresh coarse ground black pepper

10 ingredients

3 steps

Ingredients

1 (28 ounce) can whole tomatoes with juice
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 (14 1/2 ounce) can chicken broth
1/4 cup dry red wine
1 teaspoon brown sugar
1/2 cup heavy cream
2/3 cup crumbled Stilton cheese or 2/3 cup other blue cheese
1/8 teaspoon fresh coarse ground black pepper

Directions

1

Place tomatoes with their juice in a medium bowl; crush tomatoes well, into small pieces, with a potato masher.
2

In a 3-quart saucepan, heat oil over medium-low heat. Add onion and celery; cover and cook 10 minutes, stirring occasionally. Stir in tomatoes, broth, wine, sugar and thyme; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes until vegetables are very tender.
3

Stir in cream and 1/2 cup Stilton; heat through but do not boil. Ladle soup into 6 soup bowls; sprinkle with pepper and remaining Stilton.