The cheese brings the umami, but leaves behind the blue funk. And well, this soup is just another example of cock sauce making things more delicious.
This wants you to pull out your fancy blue cheese and canned tomatoes. I went to the cheese counter, gave all the blue ones a squeeze, and settled on a soft squishy gorgonzola dolce that looked like it would melt. The fancy tomato cans were in questionable condition, so I used some generic ones instead. I also didn't bother straining the soup. You, however, should follow the recipe as written, as I'm sure it will result in a soup even more luscious than mine.
Finally, do not be a noob like me and put the cheese rind in the soup.
Spicy Tomato and Blue Cheese Soup
From Michael Symon's Live To Cook
1 medium red onion, finely chopped
4 garlic cloves, sliced
1 28-oz can San Marzano tomatoes, with their juice
1 1/2 c chicken stock
3/4 c heavy cream
2 tbs Sriracha sauce
1 tbs fresh oregano leaves
1/2 cup Roth Kase Buttermilk Blue cheese
Heat oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and pinch of salt and sweat the onions for 2 minutes.
Add garlic and sweat for 2 more minutes. Add the tomatoes, their juice, and the stock and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer for 45 minutes.
Pour soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed. Strain the soup through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat to serve.