Spicy Tomato and Blue Cheese Soup

I pulled this recipe off Michael Symon’s book Live To Cook and followed it exactly as printed but added a pinch of habanero powder for more heat, more garlic to lower my blood pressure and clear my allergies and basil to garnish.

First sweat one whole medium red onion (chopped) and a pinch of salt in a pot with 2 tablespoons of olive oil for 2 minutes. After add 5 cloves of garlic (sliced) and continue to sweat for another 2 minutes.

Add 28 ounces (2 cans) of tomatoes with their juice and one and a half cups of chicken stock, bring to a simmer.

Then add 3/4 cup heavy cream, 2 tablespoons of Sriracha sauce, one tablespoon of oregano and simmer for 45 minutes.

After 45 minutes the soup will reduce to about half.

Put 1/2 a cup of blue cheese in a blender

Add the soup to the blender, work in batches if needed.

Blend until smooth

Strain through a fine-mesh strainer into a clean pot

Taste and adjust the seasoning if necessary.

I’m accompanying the soup with seared albacore and a salad with spinach, cucumber, bacon, fresh raspberries and raspberry vinaigrette.

Reheat the soup and garnish with basil before serving.

Silky smooth…

Fresh Raspberry Vinaigrette

This vinaigrette is great for the summer since raspberries are in season.

Just add 1/2 cup of fresh raspberries, 1/2 tablespoon of dijon mustard, 3 tablespoons of balsamic viegar and a pinch of salt and pepper in a food processor.

Then slowly mix in 3/4 cup of extra virgin olive oil.