Categories: dinner, soup, vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• Kosher salt
• 4 garlic cloves, sliced
• 1 28-oz can San Marzano tomatoes, with their juice
• 1 1/2 cups Chicken Stock
• 3/4 cups heavy cream
• 2 tablespoons sriracha sauce
• 1 tablespoon fresh oregano leaves
• 1/2 cup Roth Kase Buttermilk Blue cheese

Directions

1. Heat the olive oil in a 4-quart pot over medium heat.

2. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes.

3. Add the garlic and continue to sweat for 2 more minutes.

4. Add the tomatoes, their juice and the stock and bring to a simmer.

5. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.

6. Add the blue cheese and blend until smooth.

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