Tomato Stilton Soup Recipes

TOMATO STILTON SOUP

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.

TOMATO STILTON SOUP

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.

BLUE STILTON SOUP

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.

EASY ONION SOUP WITH STILTON

Steps:

• In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper.
• Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes.
• If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well.
• Serve with croutons.

CREAMY STILTON SOUP

Steps:

• Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
• Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
• Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.

SATISFYING TOMATO SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BROCCOLI AND STILTON SOUP

Steps:

• In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted.
• Puree soup in a blender or food processor or with an immersion blender.

TOMATO SOUP WITH BLUE CHEESE

Steps:

• Preheat the oven to 200C/fan 180C. Heat the oil in a ovenproof saucepan on the hob. Fry the onion rings until they are slightly glazed.
• Assemble the soup: Crumble the roquefort cheese over the onion rings, then pour the 2 tins of cubed tomatoes into the saucepan, pour over the vegetable stock and add the herbs. Season with some salt and pepper. Then give the soup a good stir, bring it to the boil and let it simmer for 5 minutes.
• Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
• Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.

TOMATO SOUP WITH A TWIST

Steps:

• In a large saucepan, combine soup and peanut butter. Gradually stir in milk. Add cheese; cook and stir until peanut butter and cheese are melted and soup is heated through. Garnish with additional cheese.

STILTON-AND-BROCCOLI SOUP

Steps:

• Heat the oil over medium-low heat in a heavy-bottomed pot. Sweat but don't brown the leeks, onions and celery, about 20 minutes. Add the broccoli and sweat for 10 minutes more. Add stock.
• Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
• In a food processor, puree the vegetables in their broth and return them to the pot.
• Ten minutes before serving, stir in cream, then the grated Stilton. Once the cheese has melted, taste. Add pepper and, if necessary, salt.
• Serve immediately. Pass the almonds in a separate bowl, and garnish the soup generously.