Tomato Stilton Soup

The winter of 2015 may forever be known as the season of soup.  Yup… with two kids having impacted wisdom teeth surgery, the blender was my very, favorite, appliance!  Of course in some ways the timing was handy—soup is always part of my Christmas Eve dinner!  This year a Tomato Stilton Soup made its debut, along with an old friend, Pumpkin Coconut soup

Tomato Stilton Soup with bread

Tomato Stilton Soup with bread

In the pre-Christmas, post-surgery whirlwind, I was making regular treks to a local specialty food store, Larry’s Market, for some of their delicious deli soups, picking out whatever would puree the best.  No cupboard full of canned soup for my little darlings (though I think we went through nearly a case of boxed organic mac ‘n cheese). Yes, there is a (small) downside to raising kids who know good food! 

Tomato Stilton Soup from above

Tomato Stilton Soup from above

One of those deli soups was a tomato blue cheese soup.  I loved the creamy richness and the combination of savory tomato with sharp blue cheese, so I decided to create one of my own. Did I mention HOW FULL my freezers and refrigerators are from last year’s CSAs??  When I was done and saw how low the calorie count was, I was psyched! 

Bite of Tomato Stilton Soup

Bite of Tomato Stilton Soup

So this is now officially a versatile soup.  From convalescence to holiday first course and now to post-New Year’s diet.  Yes!   

Tomato Stilton Soup

Cream rich Tomato Stilton soup blends savory tomato with sharp blue cheese, yet is under 150 calories per bowl. Who said healthy is hard!
Author: Inger
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 6
Calories 145 kcal

Ingredients
  

  • 1 T butter or oil
  • 1 c chopped leek or onion
  • 1 c chopped celery or celery root
  • 2 clove garlic
  • 3 c broth
  • 28 oz diced tomatoes
  • 1 tsp thyme
  • 2 T white miso paste optional
  • ½ c cream or half and half
  • 2 oz crumbled stilton or blue cheese of your choice or to taste (about ½ c of crumbles, see note)

Instructions
 

  • 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.

Notes

2 ounces of cheese will give it a distinctive blue cheese flavor. For a stronger tomato flavor, start with less cheese and adjust to taste.

Nutrition

Calories: 145kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

12 thoughts on “Tomato Stilton Soup

  1. grace

    i got on a real blue cheese kick there for a while, but it seems to have faded! this is a great idea and can definitely get me back into the stinky stuff. 🙂

  2. David

    Sounds absolutely fascinating! I would never have thought to combine tomatoes and any kind of blue cheese! And I love both!

    1. Inger Post author

      Good to hear Cecilia. It has a pretty strong cheese flavor but feel free to add less cheese or some tomato paste to suit your tastes! Hope you enjoy it!

5 from 1 vote (1 rating without comment)

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