Spicy Blue Cheese and Tomato Soup

spicytomatobluecheesesoup1When I was in middle school school, Alanis Morissette was really, really cool. And I must admit, Jagged Little Pill was one great album that still gets played sometimes on long car trips.

In the song Ironic, the lyrics were all too fitting for my yesterday’s lunch ordeal:

It’s like ten-thousand spoons when all you need is a knife.

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I took this soup for lunch yesterday, and there was no spoon around…and I had forgotten to bring one from home. There were knives and forks, but no spoons. It’ll be the last time I make that mistake again…hopefully. A lunch of hummus, celery, and Greek yogurt somehow didn’t cut it.

Thanks to another recipe swap, I was pushed outside of my comfort zone and fell in love with another new recipe. A soup recipe..that was supposed to be lunch yesterday. A soup recipe with a traditional tomato base, flavorful red onion, heat from sriracha, and tang from rich blue cheese.

spicytomatobluecheesesoup3Once again, Mr. Prevention missed out on this one. But between the leftovers and my uneaten lunch from yesterday, he’ll be sure to get a serving.

When I was describing the soup to Mr. Prevention, he was much more certain than I that it would be good. Admittedly, I was skeptical and admittedly, I was (once again!) very wrong. This blend of flavors has depth and a definite wow-factor!

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Spicy Blue Cheese and Tomato Soup adapted from Chef Michael Symon’s, recommended by Around the Table: Loving Food in RI and Beyond…

1 Tbsp extra-virgin olive oil 1 medium red onion, finely chopped pinch of Kosher salt 4 cloves garlic, minced 28 oz can crushed tomatoes (no added salt) 1 1/2 cups low-sodium vegetable or chicken broth 1 cup whole milk 2 Tbsp sriracha sauce 1 Tbsp fresh oregano leaves, chopped 1/2 cup (2 oz) blue cheese

Directions:

Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes.

Add the tomato and stock and bring to a simmer. Add the milk, sriracha sauce, and oregano and simmer for 10 to 15 minutes.

Add the blue cheese and blend soup in a blender or by using an immersion blender (you can also omit this step for a slightly chunky soup). Serve with additional sriracha and blue cheese, if desired.

Yield: 4 servings (about 1 1/3 cups each)

Nutrition Information (per serving): 196 calories; 9.5 g. fat; 18 mg. cholesterol; 583 mg. sodium; 18 g. carbohydrate; 2.8 g. fiber; 9.8 g. protein

Result: Tangy – between the sriracha, onion, and blue cheese, this soup is surely not short on flavor! This soup comes together in about 20 minutes and is very unique. I absolutely loved the blending of the various flavors…it just worked!

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Workout then work. I’m looking forward happy hour with my business partner already! :-D

TGIF,

Comments

  1. says

    My boyfriend insists tomato soup is disgusting. But I think it might be because he’s never had anything other than what comes in a can. I think I’ll make this and force him to eat it and see what he thinks :)

  2. says

    I have actually eaten Micheal’s original recipe at Bspot last year. It’s good..but not spicy at all. I think I would like the spiced up version. Honestly, if you are ever in the Cleve area again, make sure to have a very indulgent burger at Bspot. Totally worth the cals!

  3. says

    I’m almost afraid to make this – it looks delicious, but I made a chipotle tomato soup last week and it was so hot we had to keep taking breaks from eating it! And I’m not known for being especially fantastic at adding the right amount of sriracha to recipes. I always seem to (painfully) overdo it. Hot sauce is obviously my Waterloo.

  4. Pam says

    Saw the photo of this dish on your guest post over at Back to Her Roots and obsessively tracked it down. I love blue cheese and was craving tomato soup, and this is just fantastic.

    Love your blog!

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