I know we're only four days into 2010, but I'm ready to hand the crown over to Iron Chef Michael Symon. I made this soup over the holidays and we've all been dreaming about it ever since. I made two changes to the recipe, the first of which is that I used less sriracha than called for because I don't like things too spicy, and second, I used a different kind of blue cheese because I couldn't find Roth Kase Buttermilk Blue Cheese. If you've never tried sriracha, I recommend it for its unique flavor, as well as its heat.
This is not a low-fat soup, but, even with the cream and blue cheese, it doesn't feel too heavy. I might try to make a lighter version, so that I can eat it more often, but I don't want to mess too much with perfection! I was not able to take a picture because I can't find my camera, but the truth is that, while the soup looks good, a picture could not possibly convey its amazing depth of flavor.
If you are not vegan, give it a try and let me know what you think. If you are vegan, maybe you can help me think of substitutes or other delicious things to put in instead of cream and blue cheese.
Spicy Tomato and Blue Cheese Soup
from "Michael Symon's Live To Cook" by Michael Symon
Serves 4 to 6
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.