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
  • 15 M
  • 1 H, 15 M
  • Serves 4 to 6
5/5 - 6 reviews
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • Kosher salt
  • 4 garlic cloves, thinly sliced
  • One (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 oregano leaves
  • 1/2 cup crumbled rich, creamy blue cheese, preferably Roth Käse Buttermilk Blue Cheese

Directions

  • 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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