Saturday, 31 August 2013

Spicy Tomato Blue Cheese Soup

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
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 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.

Minutely modified from here.

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