Rate this recipe
3.8/5
(81 Votes)
Ingredients
- 1 can (28 oz) whole tomatoes in juice
- 1 Tbsp oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 can (14 oz) chicken broth
- 1/4 cup dry red wine
- 1 tsp. brown sugar
- 1/2 tsp. fresh thyme
- 1/2 cup heavy cream
- 2/3 cup crumbled Stilton or other blue cheese
- 1/8 tsp. coarsely ground black pepper
Details
Servings 6
Preparation
Step 1
Place tomatoes with their juice in medium bowl; with potato masher, crush tomatoes into small pieces.
In 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.
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.
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