Blender Cream of Tomato Soup With Stilton

1. 1

   Cut stems out of tomatoes and score the undersides, then place in bowl.

2. 2

   Pour boiling water over tomatoes until skins crack.

3. 3

   Peel and deseed tomatoes-- if you do this in a strainer over a bowl you'll get rid of seeds but won't lose juices Saute onion in olive oil-- or dry fry to eliminate fat.

4. 4

   Place all ingredients except milk into a blender and blend until smooth.

5. 5

   Pour milk into a sauce pan and set aside.

6. 6

   Pour tomato soup mixture into saucepan and bring to a boil.

7. 7

   Reduce heat.

8. 8

   To prevent curdling, ladle out some of the hot soup and add slowly to the milk, stirring well.

9. 9

   Then, pour the milk and tomato back into the pot, add salt and stir.

10. 10

    Note: If you choose to use the cheese, you may add it slowly to the soup mixture at this point.

11. 11

    Heat thoroughly and pour into soup bowls.

12. 12

    Garnish with a swirl of cream and sprig of parsley, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.