She Strengthens

Savoring the Flavor: A Twist on Tomato and Blue Cheese Soup

When it comes to culinary combinations, few pairings are as divine as tomatoes and blue cheese. This recipe, inspired by Michael Symon’s Live To Cook, has been tweaked and perfected to suit any taste and occasion.

A Recipe for Versatility

With a few simple substitutions, this soup can be tailored to your pantry staples, time constraints, and personal preferences. For instance, you can use good-quality canned San Marzano tomatoes for ease of preparation. Feel free to swap out red onions for sweet or white onions, and opt for low-sodium chicken broth or salt-free chicken stock for a healthier twist. Dried oregano can replace fresh oregano, and adding more garlic and chopping it instead of slicing can enhance the flavor.

Customizing to Taste

But what truly sets this soup apart is its adaptability. Try using gorgonzola or stilton instead of buttermilk blue cheese for a unique flavor profile. Adding leftover proteins like chicken or skirt steak can add texture and depth. And for a crunchy topping, crumble some fried pancetta, prosciutto, or bacon on top.

A Time-Tested Favorite

This recipe has been tried and tested numerous times, with each iteration yielding a delicious and satisfying result. With its ease of preparation and flexibility, it’s no wonder it’s become a staple in many kitchens.

Not Spicy? No Problem!

If you prefer a milder flavor, a non-spicy version of this soup is just a click away.

Yield and Prep Time

Serves 4-6 people
Difficulty: Easy
Total time: 55 minutes
Active time: 10 minutes

Ingredients

• 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

Instructions

1. Heat the olive oil in a 4-quart pot over medium heat.
2. Add the onion and a pinch of salt, sweating for 2 minutes.
3. Add the garlic and continue to sweat for another 2 minutes.
4. Add the tomatoes, their juice, and the stock, bringing to a simmer.
5. Add the cream, sriracha sauce, and oregano, simmering for 45 minutes.
6. Blend the soup in a blender with the blue cheese until smooth, working in batches if needed.
7. Strain the soup through a fine-mesh strainer into a clean pot, taste, and adjust the seasoning as needed.
8. Reheat to serve, and enjoy!