Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium red onion, finely chopped

  3. Kosher salt

  4. 4 garlic cloves, sliced

  5. 1 28-oz can San Marzano tomatoes, with their juice

  6. 1 1/2 cups Chicken Stock

  7. 3/4 cups heavy cream

  8. 2 tablespoons sriracha sauce

  9. 1 tablespoon fresh oregano leaves

  10. 1/2 cup Roth Kase Buttermilk Blue cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.

  4. 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.


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