Ingredients:
1 (28 ounce) cans whole tomatoes with juice
1 tablespoon olive oil
1 medium onions, chopped
1 stalk celery, chopped
1 (14 1/2 ounce) cans 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:
Place tomatoes with their juice in a medium bowl; crush tomatoes well, into small pieces, with a potato masher.
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.
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.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.