Spicy Tomato Blue Cheese Soup

This spicy tomato blue cheese soup gets its body from San Marzano tomatoes, its heat from Thai Sriracha sauce, and its depth from blue cheese–a rich creamy blue at that. Great for lunch, a snack, or a cold-weather treat. Perfect with grilled cheese.

Glass bowl with spicy tomato blue cheese soup on a tray with a hunk of cheese and a spoon

There’s always an exception to every rule, and my spicy tomato and blue cheese soup 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. Originally published January 18, 2010.Michael Symon

Spicy Tomato Blue Cheese Soup

  • Quick Glance
  • (7)
  • 15 M
  • 1 H, 15 M
  • Serves 4 to 6
5/5 - 7 reviews
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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.

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.

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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Recipe Testers' Reviews

This spicy tomato and blue cheese soup, rich and creamy—definitely not the tomato soup I grew up with! But, it’s also easily whipped up, if you make a quick run for some good blue cheese (everything else should be pantry staples). If you’re not sure how spicy you want your soup, I’d halve the Sriracha sauce initially—you can always stir more into your bowl.

If you’re looking for a very easy spicy tomato soup to prepare that offers a rich flavour this is it! I could not locate the Roth Kase blue cheese but used a lovely, creamy English blue. I would love to try it with the original, however. My family loved the rich earthiness provided by the cheese. I also really liked the sweetness of the red onion (which I believe are under-utilized). The Sriracha sauce added just the right amount of kick. I served this soup with homemade blue cheese straws for a delicious, easy lunch.


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  1. This was a great tomato soup. It’s warming and filling and great with popovers or a grilled cheese sandwich. The fuss is minimal and it’s easy to have the ingredients on hand for that snowstorm. The spice is medium to medium-hot, so if you have spice-phobes in your house, you might want to dial back the hot sauce to half. Crumbled bleu cheese on top was the perfect garnish, but good homemade croutons would also be a delight.

  2. Question for all/any who’ve made the soup. I like a little heat but I don’t like the flavor of Sriracha itself. I could substitute another means of heat but I’m wondering if the combination of Sriracha and bleu cheese is key here. I will make this but love others’ input before I do. Thanks. And thanks for sharing the recipe, David & LC!

          1. This was delicious! Very rich, wonderful flavor with just a touch of sweetness. I actually used 1 tsp. crushed red pepper flakes in place of the Sriracha. It was a nice amount of heat but not too much. I used Merry Mycella Blue Cheese, which is wonderful on its own and great in this soup. I’ll definitely be making this again. I usually make grilled cheese sandwiches with tomato soup but decided to go with a salad since this has both heavy cream and blue cheese in it. Glad I did, though next time I might do both and plan on eating just one sandwich (they are small) and not as much soup as we usually eat. We are soup pigs and should cut back with such a rich soup. Thank you so much, David!

          2. Charlene, marvelous. One fun thing: Make grilled cheese, cut it up into small 3/4-inch squares, and use them as croutons. Mild blowing in this recipe.

    1. You’re welcome, Malin! I think you’ll love it as much as, if not more than, our many recipe testers and readers who have come back to the recipe time and again over the years!

  3. This is a staple in my house. I have made some minimal modifications to suit my family. We love it and make it a lot during fall/winter.

    1. Hi Deanna, it’s a staple in my house as well. In fact, it is simmering as we “speak”. Thanks for letting us know!

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