Tomato Stilton Soup Recipes

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TOMATO STILTON SOUP



Tomato Stilton Soup image

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

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 195.3, Fat 14.5, SaturatedFat 7.8, Cholesterol 38.4, Sodium 638.4, Carbohydrate 9.4, Fiber 1.8, Sugar 5.2, Protein 6.4

BLUE STILTON SOUP



Blue Stilton Soup image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup butter
1 onion, finely chopped
1 small broccoli head, chopped
6 tablespoons flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
Salt and pepper
4 to 5 tablespoons heavy cream
Croutons, for garnish

Steps:

  • Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
  • Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
  • Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
  • Do not allow soup to boil at this point, it will curdle.
  • To serve, garnish with croutons.

TOMATO STILTON SOUP



Tomato Stilton Soup image

Cream rich Tomato Stilton soup blends savory tomato with sharp blue cheese, yet is under 150 calories per bowl. Who said healthy is hard!

Time 45m

Number Of Ingredients 10

1 T butter or oil
1 c chopped leek or onion
1 c chopped celery or celery root
2 clove garlic
3 c broth
28 oz diced tomatoes
1 tsp thyme
2 T white miso paste (optional)
½ c cream or half and half
2 oz crumbled stilton or blue cheese of your choice, or to taste (about ½ c of crumbles, see note)

Steps:

  • Heat butter or oil in large saucepan over medium heat. Add leek, celery, and garlic and sautee until just tender. Add tomatoes, broth and thyme and cook until tomatoes are starting to break down about 30 minutes. Pulse with a handheld blender a couple times, then add miso (if using), cream and stilton. Serve warm.

Nutrition Facts :

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