Total Time
50mins
Prep 15 mins
Cook 35 mins

This outstanding soup recipe is from the Front Street Brewery in Wilmington, North Carolina. It's quick, easy and SO delicious!

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This turned out grand! I love stilton cheese and tomatoes, this soup has gone into my cookbooks. I used a burgundy wine since that is what I had on hand. Thanks for a wonderful recipe

Chef Shadows October 20, 2007

I'm really glad I tried this...it's my new favorite tomato soup recipe. I wish I could give it more stars! I used white wine instead of red, used a total of 1/2 cup blue cheese, and added 1/2 tsp thyme (the amount isn't specified in the ingredient list). This was really outstanding.

Aunt Cookie July 14, 2006

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