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Glass bowl with spicy tomato blue cheese soup on a tray with a hunk of cheese and a spoon.
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4.79 / 14 votes

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sides
Cuisine: American
Servings: 4 to 6 servings
Calories: 327

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
US - Metric

Instructions

  • 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.)

Nutrition

Serving: 1portion | Calories: 327kcal | Carbohydrates: 9g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Monounsaturated Fat: 12g | Cholesterol: 76mg | Sodium: 555mg | Fiber: 1g | Sugar: 3g