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Creamy Tomato Stilton Soup

Submitted by: Mary on 10/13/2004
1617 views
2.74 avg rating
165 votes
 
 
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Ingredients

1-2 Tablespoons olive oil
3 cloves garlic
1 red onion
1 large carrot
1 large red pepper
10 mushrooms
1 Tablespoon each pepper, mustard seeds, dried thyme, and dried oregano

2 Tablespoons finely minced fresh basil
5 1/2 cups vegetable stock
1 28-ounce cans chopped tomatoes
5 cups water
3/4 pound Blue Stilton cheese
1/3 cup heavy cream
Salt to taste

Directions

Coat a large pan with a generous amount of Olive Oil.



Finely chop up the garlic, the onion, the carrot and pepper place in the pan.



Slice the mushrooms and put them in pan.



Add the salt and herbs and another splash of oil.



Place lid on the pan and slowly sweat the contents until cooked (stir occasionally).



Add vegetable stock and the tomoatoes.



Now add the final 5 cupfuls of water.



Bring almost to the boil then turn the heat down low and simmer for an hour (with the lid on) and stir occassionally.



Ladel carefully the entire batch of soup a little at a time into a blender and blend until smooth . You will need to transfer the blended soup into another container temporarily.



Once the entire batch has been blended, move it back to the cooking pan.



Remove the rind from the cheese, chop up the cheese into cubes and add these to the soup. Cook on low heat for about 20 minutes, stirring until you're sure that the cheese has melted.



Remove the pan from the heat and stir in the heavy cream.

Servings

6

Calories

8

Time to prepare

25 minutes

Difficulty

Easy
 

Comments

Garnish: crumbled Stilton cheese and finely sliced green onions.
 
 
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