Tomato Stilton Soup

By tjm01

soup

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.