Tomato Stilton Soup

• (28 ounce) can whole tomatoes with juice↗1
• olive oil↗1 tablespoon
• medium onion, chopped↗1
• stalk celery, chopped↗1
• (14 1/2 ounce) can chicken broth↗1
• dry red wine↗1⁄4 cup
• brown sugar↗1 teaspoon
• heavy cream↗1⁄2 cup
• crumbled Stilton cheese or 2/3 cup other blue cheese↗2⁄3 cup
• fresh coarse ground black pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Place tomatoes with their juice in a medium bowl; crush tomatoes well, into small pieces, with a potato masher.

2. 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. 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.