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.
Spicy Tomato Blue Cheese Soup
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 4 to 6
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.)
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.