Spicy Tomato and Blue Cheese Soup

By Thom7747

Iron Chef Michael Symon has many great recipes but I think he really did something special with this tomato soup. It is fast becoming the favorite of my family.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• Kosher salt
• 4 garlic cloves, sliced
• 1 28-oz can San Marzano tomatoes, with their juice
• 1 1/2 cups Chicken Stock
• 3/4 cups heavy cream
• 2 tablespoons Sriracha sauce
• 1 tablespoon fresh oregano leaves
• 1/2 cup Roth Kase Buttermilk Blue cheese

Details

Servings 6

Preparation

Step 1

Heat the olive oil in a 4-quart pot over medium heat.

When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes.

Add the garlic and continue to sweat for 2 more minutes.

Add the tomatoes, their juice and the stock and bring to a simmer. (I added a little more salt here too).

Add the cream, Sriracha sauce, and oregano and simmer for 45 minutes.

Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.

Strain through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat to serve.

The soup will keep, covered in the refrigerator, for a few days.