Barbera-Tomato Stilton Soup
Tomato Stilton Soup
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 Chumeia Vineyards Barbera
1 teaspoon brown sugar
1/2 cup heavy cream
2/3 cup crumbled Stilton cheese or 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.
SERVES 6. Serve with Chumeia Vineyards Barbera which pairs perfectly with the acidity of tomatoes!
