Directions:
- In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
- Stir in smoked tomatoes and canned tomatoes.
- Stir in some salt to taste.
- Simmer until tomatoes render their juices.
- Stir in chicken broth and Mexican hot sauce to taste.
- Simmer another few minutes.
- Add more salt to taste (if necessary).
- Stir in blue cheese until all melted.
- Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
- Return to stock pot, stir in heavy cream, and serve when hot.
- Stirring in the cream is the final step before serving as the cream can curdle if added too early.
- The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
- Garnish with a sprig or two of fresh cilantro before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.21 Kcal (813 kJ) | ||
| Calories from fat | 147.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.44g | 25% | |
|---|---|---|---|
| Cholesterol | 49.68mg | 17% | |
| Sodium | 244.1mg | 10% | |
| Potassium | 337.29mg | 7% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 16.2mg | 27% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 112.81 Kcal (472 kJ) | ||
| Calories from fat | 85.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 25% | |
|---|---|---|---|
| Cholesterol | 28.86mg | 17% | |
| Sodium | 141.79mg | 10% | |
| Potassium | 195.92mg | 7% | |
| Total Carbs | 4.49g | 3% | |
| Sugars | 2.36g | 16% | |
| Dietary Fiber | 0.82g | 6% | |
| Protein | 2.94g | 10% | |
| Vitamin C | 9.4mg | 27% | |
| Calcium | 64.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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