“This outstanding soup recipe is from the Front Street Brewery in Wilmington, North Carolina. It's quick, easy and SO delicious!”
READY IN:
50mins
SERVES:
6
UNITS:
US

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.

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