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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was demonstrated at the celebrity kitchen at the State Fair of Texas this year. It was SO good. My daughter hates tomatoes, but loved this soup. I had to guess on the measurements as the chef who prepared it had only just come up with the recipe a few days prior and didn't really have any good measurements himself, but it came out VERY good! Ingredients:
1 tablespoon olive oil |
1 large red onion, diced |
5 garlic cloves, whole |
1 pinch thyme |
12 tomatoes, smoked and diced |
2 (14 ounce) cans diced tomatoes |
2 (14 ounce) cans chicken stock |
mexican hot sauce |
4 ounces blue cheese |
8 ounces heavy cream |
1 dash salt, to taste |
fresh cilantro (to garnish) |
Directions:
1. In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
2. Stir in smoked tomatoes and canned tomatoes.
3. Stir in some salt to taste.
4. Simmer until tomatoes render their juices.
5. Stir in chicken broth and Mexican hot sauce to taste.
6. Simmer another few minutes.
7. Add more salt to taste (if necessary).
8. Stir in blue cheese until all melted.
9. Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
10. Return to stock pot, stir in heavy cream, and serve when hot.
11. Stirring in the cream is the final step before serving as the cream can curdle if added too early.
12. The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
13. Garnish with a sprig or two of fresh cilantro before serving.
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