Spicy Tomato and Blue Cheese Soup
Adapted from Live To Cook by Michael Symon. Hat tip to The Amateur Gourmet for bringing it my way.
Serves 4 to 6
2 tablespoons olive oil
1 medium red onion, finely chopped
6 small garlic cloves, sliced
1 28-oz can Muir Glen fire-roasted tomatoes, with their juice
1 1/2 cups Chicken Stock
3/4 cups heavy cream
2 tablespoons sriracha sauce (or to taste)
3/4 cup blue cheese (give or take)
Add the blue cheese and blend it up in a blender or with a stick blender until uniform. Adjust the seasonings. Pour it through a strainer if you like, but I never have.
Serve with warm, crusty bread. This is essential.