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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This outstanding soup recipe is from the Front Street Brewery in Wilmington, North Carolina. It's quick, easy and SO delicious! 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.
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