I cannot wait to make this again, drool.

Spicy Tomato and Blue Cheese Soup

from “Michael Symon’s Live To Cook” by Michael Symon

Serves 4 to 6


2 tablespoons olive oil

1 medium red onion, finely chopped

Kosher salt

4 garlic cloves, sliced

1 28-oz can San Marzano tomatoes, with their juice

1 1/2 cups Chicken Stock

3/4 cups heavy cream

2 tablespoons sriracha sauce

1 tablespoon fresh oregano leaves

1/2 cup Roth Kase Buttermilk Blue cheese

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. (I added a little more salt here too). Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.

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.

***I used an immersion blender and did not bother to strain, still amazing. ***