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Spicy tomato-blue cheese soup-Michael Symon
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| Ingredients | |
| 2 tablespoons | olive oil |
| 1 medium | red onion, finely chopped |
| Kosher salt | |
| 4 | garlic cloves, sliced |
| 1 28-ounce can | San Marzano tomatoes, with their juice |
| 1 1/2 cups | chicken stock |
| 3/4 cup | heavy cream |
| 2 tablespoons | sriracha sauce |
| 1 tablespoon | fresh oregano |
| 1/2 cup | Roth Käse Buttermilk Blue Cheese, (see Note) |
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Directions
1. 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 the onions for 2 minutes.
2. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice, and the stock and bring to a simmer. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
3. Pour the tomato soup into a blender, add the blue cheese, and blend until smooth, 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 to serve.
4. The tomato soup will keep, covered in the refrigerator, for a few days.
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