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

Spicy Tomato and Blue Cheese Soup


  1. 2 tablespoons olive oil
  2. 4 cloves sliced garlic
  3. 1 medium red onion, small dice
  4. Salt to taste
  5. 1 tablespoon picked oregano
  6. 1 28-ounce can San Marzano tomatoes
  7. 1 bottle light beer (recommended: Pilsner Urquell)
  8. ¾ cup heavy cream
  9. 2 tablespoons sriracha sauce
  10. ½ cup buttermilk blue cheese


  1. Heat the olive oil in a four-quart pot over medium heat.
  2. 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.
  3. Add the tomatoes and beer and bring to simmer.
  4. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
  5. 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.

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