There’s always an exception to every rule, and my spicy tomato soup recipe is it. It’s one soup that can be made all year round because canned San Marzanos are consistently good. This is a dish, God, I’ve been making it since my time at Players nearly twenty years ago. It’s so easy and so delicious that it was my long-time chef Frankie Rogers’ go-to soup, the get-myself-out-of-the-weeds soup. San Marzano tomatoes, some aromatic vegetables, sriracha sauce (one of my favorite condiments, available in most supermarkets in the ethnic aisle and in Asian markets) for heat, and blue cheese for richness. It comes together in no time.–Michael Symon
LC Not Like Mom Used to Make Note
Please be advised, this is not anything at all like the rich, comforting tomato soup your mom used to make for you. It still boasts both those attributes, but with quite a lot more sass. If nostalgia is what you seek, perhaps it’s time to call mom and ask for the recipe. If it’s innovation you desire, you’ve found it.
Spicy Tomato and Blue Cheese Soup Recipe
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 4 to 6
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- Kosher salt
- 4 garlic cloves, thinly sliced
- 1 28-ounce can San Marzano tomatoes, undrained
- 1 1/2 cups homemade chicken stock or canned chicken broth
- 3/4 cup heavy cream
- 2 tablespoons store-bought or homemade sriracha sauce
- 1 tablespoon fresh oregano leaves
- 1/2 cup crumbled rich, creamy blue cheese, preferably Roth Käse Buttermilk Blue Cheese
- 1. Heat the olive oil in a large pot over medium heat. Add the onion and a generous pinch of salt and stir to coat the onion with oil. Cover and cook the onions for 2 minutes.
- 2. Add the garlic, cover the pot, and cook for 2 more minutes. Add the tomatoes along with their juice and the stock and bring to a simmer. Add the cream, sriracha sauce, and oregano and simmer gently for 45 minutes.
- 3. Let the soup cool for at least 10 minutes and then add the blue cheese and blend until smooth in a blender, working in batches if needed. Strain the soup through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat gently. Serve immediately. (The tomato soup will keep, covered in the refrigerator, for up to a few days.)
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Spicy Tomato and Blue Cheese Soup Recipe © 2009 Michael Symon with Michael Ruhlman. Photo © 2009 Ben Fink. All rights reserved.