Spicy Tomato Soup
{with a hint of blue cheese}
don’t let the blue cheese scare you. this is the best tomato soup i’ve ever eaten. ever. just ask stevie.
he won’t lie for me just to promote my tomato soup.
Now, if I’ve already offended you with the suggestion of blue cheese, don’t get your panties in a ruffle.
You just use a little—for a complex layer of flavors—- and I highly doubt you could tell it had blue cheese in it, if you didn’t already know.
Try it and you could always substitute the cheese if you have serious issues with blue cheese.
The other two stars of the show are sriracha and a large can of cento tomatoes.
Sriracha is a deliciously-hot-addictive sauce that has seductive powers unlike any hot sauce
you’ve ever had. Your mouth might burn but it will not stop you from adding more. A little squirt into soup is makes all the difference!
You’ll need these ingredients:
a few splashes of olive oil
1 small onion
2-3 cloves of garlic
1 28 ounce can of tomatoes
1 14 ounce can of diced tomatoes
1 cup chicken broth
2 T. honey
1 small squirt of sriracha (more if you like really spicy–but start small)
handful of basil leaves
about an ounce of blue cheese (or your favorite easy melt cheese)
1/3 cup of cream
kosher salt and pepper to taste
You’ll also need a submersion blender!
The directions:
In a large dutch oven, add a few tablespoons of olive oil. Don’t measure, just swirl a few times. Then add the chopped onion and garlic and salt to taste and then saute for about 5 minutes. Add the tomatoes in their juice. Then add the rest of the ingredients except the cream and let it simmer for about 10 minutes. Use your submersion blender to achieve the consistency you’d like and then add cream. Taste it and reseason as necessary. I almost always have to add more salt and more honey. And if you accidentally go heavy on the sriracha, add a little more cream to balance the heat. Serve with artisan bread or crackers and prepare to be lavished with ” mmmm’s” and gratitude.
Garnish with basil and enjoy!
