So, it’s supposed to be summer out here. It’s been hovering pretty consistently in the 50s and 60s the last few days and been rainy. And, while I like this fallish weather, it IS supposed to be summer, already. I want my sun. And so does my fire escape garden.
As such, it’s time to combat the cold and damp with a good warm soup. And that’s where this recipe comes in tonight. It’s one I’ve been meaning to try for a while, and smelled pretty damn good cooking, besides.
Spicy Tomato and Blue Cheese Soup
Lasts 3 meals + feeding at least four people with multiple servings at weekly gaming night
- 2 T olive oil
- 1 medium onion, chopped
- pinch of salt
- 5 garlic cloves, sliced
- 1 28 oz can whole peeled tomatoes (do not drain; original recipe recommends San Marzanos, but honestly, go with whatever you can get)
- 1.5 c chicken stock
- ¾ c heavy whipping cream
- 2 T sriracha
- 1 T oregano
- 4 oz (½ c) blue cheese (the original recipe recommends crumbled Roth Kase buttermilk blue, and it was the cheapest for the amount, though whole instead of crumbled – the blender will chop it up if it’s a major concern)
Heat your olive oil, and while you do that, chop up your onions and slice your garlic. Add your onion and a pinch of salt to the pot, stir to coat the onion with salt and oil, and then cover and cook for two minutes. Then, add your sliced garlic, and cover and cook for two more minutes.
Add your can of undrained tomatoes to the pot, along with the chicken stock, and bring to a simmer (gentle bubbling boil). Once simmering, add the cream, sriracha, and oregano, and bring back to a simmer. Once simmering gently again, cover and cook for 45 minutes.
Let the soup cool for appx 10 minutes, and then add your blue cheese and blend in batches (trust me, you do not want to deal with hot soup bursting out of your blender, it’s painful) until smooth.