Today we had a blizzard and couldn't go to work. Honestly I wouldn't have been able to get out the driveway even if I'd wanted to. It was one of those days where you shovel and then it snows another few inches and an hour later you have to shovel again. Perfect, then, that I had tomato soup and grilled cheese set on the menu for tonight. Perfect, perfect. But I, again, decided to try a creative new tomato soup instead of the standard Thai Tomato Soup. It definitely was unique and yummy. The blue cheese was a little bit overpowering, but I still liked it. If you don't like blue cheese, try a more mild one like a gorgonzola, since the brand recommended in the original recipe is pretty strong. But all in all this was good. A good match for grilled cheese! Probably wouldn't make it again though since we prefer the Thai one.
I subbed veggie stock and light cream for their meatier and heavier counterparts.
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
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.