Back of Soup's On: Spicy Tomato and Blue Cheese Soup When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works — wonderfully well. This soup is not your grandmother's tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don't be afraid of the odd ingredients. This soup is excellent! Spicy Tomato and Blue Cheese Soup From Michael Symon Ingredients2 tablespoons olive oil 4 cloves sliced garlic 1 medium red onion, small dice Salt to taste 1 tablespoon picked oregano 1 28-ounce can San Marzano tomatoes 1 bottle light beer (recommended: Pilsner Urquell) ¾ cup heavy cream 2 tablespoons sriracha sauce ½ cup buttermilk blue cheese Directions Heat the olive oil in a four-quart pot over medium heat. When the oil is hot, add the onions and a three-fingered pinch of salt and sweat for two minutes. Add the garlic and continue to sweat for two more minutes. Add the tomatoes and beer and bring to simmer. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes. Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot. Taste adjust the seasoning if necessary and reheat to serve. Serves 4-6. Information Category Soups/Stews, Cream View 15 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments orangek8 6 years My bad. The original recipe didn't call for ALSO chicken stock, it called for it instead of the beer. I had looked at both recipes and gotten both of those ingredients, and was at the point where I had to pour one in when I realized that there were two DIFFERENT versions!! So I had to panic and choose one in a split second. Obviously I went with the BEER! Yum! I can't wait to see how it turns out, it's simmering now... orangek8 6 years I'm making this this afternoon. The original recipe also calls for 1 1/2 cups of chicken stock... redchick152 7 years yummmm! i made this a couple weeks ago and it was fantastic! i didn't use the full amount of hot sauce, b/c i am a wimp, but 1 teaspoon was plenty for me. jessica-i didn't use cream, i just used some milk. tasted fine, but not as creamy as it would have been w/ cream. jessicaeden 8 years is there anything that you can substitute for the heavy cream to make it a bit healthier? Looks yummy! shimysugar 8 years just tried it, and it was oohh so tasty! maybe a little too bleu cheesy though. PinkNC 8 years This doesn't sound so good. I'm not a fan of blue cheese. Food 8 years Nancita -- houseboy? Ha, I love it! I had a chance to try this soup -- it was indeed complex and delicious. nancita 8 years Wow, this sounds amazing. I will have to get my houseboy to make this for us when it gets chilly, so he can put the immersion blender I got him to use. snarkypants 8 years this sounds amazing!