Tomato soup, in all its forms, is rich, comforting and complex. Over the years, I've made a number of versions: with fresh ripe summer tomatoes and basil; with roasted tomatoes and mixed herbs; and with pancetta and tapenade. All have a place in my kitchen.
So, when I saw Michael Symon's version with Sriracha and blue cheese, I was intrigued. I first saw the recipe when flipping through his new cookbook, Live to Cook, and it remained lodged in my mind for a few weeks.
I recently had a few moments to spare, with all the ingredients on hand, and was pleasantly surprised at how quick and easy it is to make.
Symon's soup combines olive oil, red onion, garlic, canned San Marzano tomatoes, chicken stock, heavy cream, Sriracha, fresh oregano and blue cheese in a big stockpot. I subbed fresh basil. You allow the soup to simmer for about 45 minutes and puree. I used a stick blender, but to get the finest consistency, follow the recipe, whirl in a blender and strain.
This soup is velvety, smokey and briney. Deeply satisfying and flavorful. It makes a lovely first course and would pair beautifully with grilled steak or roast chicken.
Next time, I'd cut the Sriracha in half and dial back on the cream. I love the heat but the spice might be too much for some. The texture is perfect, but I lean toward less cream, even in creamy soups -- it tends to mute the flavors and weigh it down. Just a little is enough for me.
To get the recipe and view a video podcast with Michael Symon, see The Amateur Gourmet.
So, when I saw Michael Symon's version with Sriracha and blue cheese, I was intrigued. I first saw the recipe when flipping through his new cookbook, Live to Cook, and it remained lodged in my mind for a few weeks.
I recently had a few moments to spare, with all the ingredients on hand, and was pleasantly surprised at how quick and easy it is to make.
Symon's soup combines olive oil, red onion, garlic, canned San Marzano tomatoes, chicken stock, heavy cream, Sriracha, fresh oregano and blue cheese in a big stockpot. I subbed fresh basil. You allow the soup to simmer for about 45 minutes and puree. I used a stick blender, but to get the finest consistency, follow the recipe, whirl in a blender and strain.
This soup is velvety, smokey and briney. Deeply satisfying and flavorful. It makes a lovely first course and would pair beautifully with grilled steak or roast chicken.
Next time, I'd cut the Sriracha in half and dial back on the cream. I love the heat but the spice might be too much for some. The texture is perfect, but I lean toward less cream, even in creamy soups -- it tends to mute the flavors and weigh it down. Just a little is enough for me.
To get the recipe and view a video podcast with Michael Symon, see The Amateur Gourmet.
mmm! I love all the ingredients in this soup and I would probably agree with your assessment to use less cream.
ReplyDeleteNice blog, I love this soup! Michael has shared this recipe many times over the years. I am cooking my way through his new book and just posted my rendition of it here: http://www.livetocookathome.com/2010/01/spicy-tomato-and-blue-cheese-soup-p-56.html
ReplyDeleteHey, Live to Cook, thanks for commenting. I've read and enjoy your blog -- you have a lot of great material to work with!
ReplyDeleteJordana, this really is a great soup -- give it a try!