When I first saw the recipe for this soup I was a little taken aback. It’s as if someone knew my deepest, darkest desires and put them in soup form. Okay, so I might be a little strange if my deepest, darkest desires are comprised of tomatoes, spice, garlic and blue cheese, but I know what I like. Seriously, this soup is the thing dreams are made of. At least my strange and twisted dreams. Delicious.
I adapted heavily from the original, mainly because we didn’t have some things on hand. Don’t be shy to modify! Make the recipe work for you. I used gorgonzola crumbles from Trader Joe’s, not the ‘fancy’ blue called for in the original. I used fat-free half and half instead of heavy cream, just because that’s what we had. Same with the dried oregano. Still turned out to be delicious.
Spicy Tomato & Blue Cheese Soup (adapted from this Amateur Gourmet recipe)
- 2 Tablespoons olive oil
- 1 red onion, finely diced
- Kosher salt
- 6 cloves garlic, minced
- 1 28-oz can San Marzano tomatoes, with their juice
- 1 1/2 cups low sodium vegetable stock
- 3/4 cups heavy cream, half and half, or milk
- 2 tablespoons sriracha sauce (I recommend the garlic chili version)
- 1/2 teaspoon dried oregano OR 1 tablespoon fresh oregano
- 1/2 cup crumbled blue cheese & a bit more for serving on top
- Heat olive oil in a pot over medium heat. Add onions and a pinch of salt, allow to cook for 2 minutes. Add garlic, cook 2 more minutes. Add the whole can of tomatoes and the stock and bring to a simmer. (I added a little more salt here too). Lower the heat to low and add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
- Add blue cheese and blend the soup. You can do this either in a blender or with a hand blender. I like my soup to have a little bit of character, so I don’t blend it too, too much.
- Put soup into bowls, sprinkle with blue cheese crumbles, serve and enjoy!