Zesty Tomato-Blue Cheese Broth Cook-Up
Roasting tomatoes and blue cheese is a divine duo, and I've whipped up this soup recipe using Michael Symon's philosophy on tweakingrecipes to suit my needs. With a few pantry staples and creative twists, you can recreate this heavenly dish at home.
My Altered Roasted Tomato and Blue Cheese Soup
- Serves: 4-6
- Difficulty: A piece of cake
- Total: Approximately 55 minutes
- Active: About 10 minutes
Ingredients (10)
- 2 tablespoons olive oil
- 1 medium red or sweet onion, finely chopped
- Kosher salt
- 4 garlic cloves, sliced or minced (your choice)
- 1 28-oz can San Marzano tomatoes, with their juice
- 1 1/2 cups Chicken Stock or Salt-free Chicken Broth
- 3/4 cups heavy cream (optional)
- 2 tablespoons sriracha sauce or to taste
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
- 1/2 cup Roth Kase Buttermilk Blue cheese, crumbled or Gorgonzola, Stilton, or any blue cheese you prefer
Instructions
- To begin, heat the olive oil in a 4-quart pot over medium heat. Once the oil is hot, add the onion and a three-fingered pinch of salt and sauté for 2 minutes. Feel free to substitute white or sweet onions, if you have them on hand. Add the garlic and continue to cook for an additional 2 minutes.
- Next, add the tomatoes, their juice, and stock. You can also use EVOO (Extra-Virgin Olive Oil) if you don't have regular olive oil. Bring the mixture to a gentle simmer. If you're pressed for time, consider substituting canned tomatoes for fresh ones. Alternatively, try a mix of cherry tomatoes and fresh tomatoes for added sweetness.
- After the mixture has reached a simmer, add the cream, sriracha sauce, and oregano. Reduce the heat and let the soup simmer for 45 minutes.
- Pour the soup into a blender, add the blue cheese, and blend until smooth. If you'd rather not bother with a blender or any additional cleanup, feel free to leave the soup as-is. Rest assured that the texture will still be delightful.
- If you did blend the soup, strain it through a fine-mesh strainer back into the pot. Season the soup to taste, then reheat and serve. A touch more salt or pepper might be necessary to bring out the flavors.
Enjoy this fantastic soup as is or get creative by adding leftover proteins like chicken or beef or topping with crumbled bacon, prosciutto, or pancetta. I've made this soup at least 30 times and can vouch for its deliciousness.
If you're seeking a non-spicy version of this soup, please find a non-spicy recipe linked here: www.thisfoodthing.com/2008/09/23/roasted-tomato-and-blue-cheese-soup/
Don't hesitate to experiment with different blue cheeses, fresh herbs, or unique garnishes to make this soup your own masterpiece!
- The soup recipe, a unique twist on the typical roasted tomato and blue cheese dish, falls under the uncategorized section of my collection.
- The soup recipe, though based on Michael Symon's philosophy, has been tweaked to include nutrition-rich ingredients such as red or sweet onions, garlic, and fresh oregano.
- Onions, garlic, and fresh oregano are essential pantry staples found in my recipe for the heavenly Roasted Tomato and Blue Cheese Soup.
- I've noted that substituting different blue cheeses like Gorgonzola, Stilton, or even Roth Kase Buttermilk Blue in the recipe can result in a unique and delicious soup experience.
