Spicy Tomato and Blue Cheese Soup

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Serves 4 to 6 Easy
Total: Active:
0 Ratings 

Ingredients (10)

  • 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
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup Roth Kase Buttermilk Blue cheese
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Spicy Tomato and Blue Cheese Soup

from “Michael Symon’s Live To Cook” by Michael Symon

The combination of tomatoes and blue cheese is sublime. I tweek this recipe with the recipe link noted below based on what’s in the house, time constraints, and who’s eating it. I have no problem with good canned San Marzano tomotoes and usually use that for ease of preparations. Substitues I’ve used: EV0 in place of OO, Sweet or White instead of Red Onions, Low Sodium Chicken Broth or Salt Free Chicken Stock, and Dried Oregano instead of fresh, and added more garlic and chopped/minced instead instead of sliced. Sometimes I don’t strain the soup based on my mood and if I dont feel like taking out the blender & cleaning it. The buttermilk blue cheese makes it great, but I’ve tried it with gorganzola & stilton. A time or two added leftover bite-sized proteins like chicken and skirt steak that I needed to use or lose. I usually crumble fried pancetta, prociutto, or bacon on top.

fyi: I must’ve made this soup at least 30 times thus far.

Here is another version of the soup that’s NOT spicy.



  1. 1Heat 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.
  2. 2Add 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.
  3. 3Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.
  4. 4Strain 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.
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