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Spicy Tomato and Blue Cheese Soup Recipe

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This recipe for Spicy Tomato and Blue Cheese Soup is from Babinchak Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon olive oil
1 sprig oregano
1 medium red onion finely chopped
Kosher salt
4 cloves garlic sliced
28 oz San Marzano tomatoes with their juice (1 can)
1½ cup Chicken Stock
¾ cup heavy cream
2 tablespoon sriracha sauce (I only use 1 tbls)
1 tablespoon fresh oregano leaves
½ cup Roth Käse Buttermilk Blue cheese
Directions:
Directions:
Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice, and the stock and bring to a simmer. Tie up a sprig of oregano and place it into the soup with the string hanging over the side of the pot. Add the cream, sriracha sauce, and oregano and simmer for 10 to 25 minutes.

Remove oregano sprig. Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed. Strain through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat to serve. The soup will keep, covered in the refrigerator, for a few days.

When serving top with a dollop of greek yogurt and some extra hot sauce.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
90 Mins
Personal Notes:
Personal Notes:
You can leave out the blue cheese - you just need to add more salt. As noted in the ingredients list, I only use 1 tbsp sriracha - adjust to your taste.

 

 

 

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