picy Tomato and Blue Cheese Soup

By luvyaz12

Ingredients

• 2 tablespoons olive oil
• 4 cloves sliced garlic
• 1 medium red onion, small dice
• Salt to taste
• 1 tablespoon picked oregano
• 1 28-ounce can San Marzano tomatoes
• 1 bottle light beer (recommended: Pilsner Urquell)
• ¾ cup heavy cream
• 2 tablespoons sriracha sauce
• ½ cup buttermilk blue cheese

Details

Servings 4
Adapted from yumsugar.com

Preparation

Step 1

1. Heat the olive oil in a four-quart pot over medium heat.
2. When the oil is hot, add the onions and a three-fingered pinch of salt and sweat for two minutes. Add the garlic and continue to sweat for two more minutes.
3. Add the tomatoes and beer and bring to simmer.
4. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
5. Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot. Taste adjust the seasoning if necessary and reheat to serve.