Spicy Tomato and Blue Cheese Soup

(from kylanna’s recipe box)

Source: http://www.amateurgourmet.com/2009/11/michael_symons.html

Categories: dinner, soup, vegetarian

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

Directions

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

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

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

  4. Add the tomatoes, their juice and the stock and bring to a simmer.

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

  6. Add the blue cheese and blend until smooth.

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