You can only make tomato soup look so exciting in photos, but it's delightfully flavourful and delish! This ain't no Campbell's crap.
Spicy Tomato Blue Cheese Soup
2 tablespoons olive oil
1 medium red onion, finely chopped
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 or other chili sauce
2 tablespoons fresh oregano leaves
2 tablespoons fresh basil
1/2 cup soft 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. (you can add a little more salt here too). Add the cream, sriracha sauce, basil, 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.