Ingrédients pour Tomato Stilton Soup
- Tomatoes With Juice
- Olive Oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- Chicken Broth
- Dry Red Wine
- Brown Sugar
- Heavy Cream
- Stilton Cheese
- Fresh Coarse Ground Black Pepper
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Comment préparer Tomato Stilton Soup
- Heat olive oil in a 3-quart saucepan over medium-low heat.
- Add chopped onion and celery. Cover and cook for 10 minutes, stirring occasionally, until softened.
- Add crushed tomatoes, broth, white wine, sugar, and thyme to the saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are very tender.
- Stir in 1 cup of heavy cream and ¾ cup of crumbled Stilton cheese.
- Heat through gently; do not boil. Stir until the cheese is melted and the soup is smooth.
- Ladle soup into 6 bowls.
- Sprinkle each bowl with freshly ground black pepper and the reserved ¼ cup of crumbled Stilton cheese.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
39g
Carbs
3g