Spicy Blue Cheese and Tomato Soup

This is a very tasty tomato soup. If you want it spicier, add more Sriracha sauce (the original called for 2 T - too hot for me!)

1 Tbsp extra-virgin olive oil
1 medium red onion, finely chopped
pinch of Kosher salt
4 cloves garlic, minced
28 oz can crushed tomatoes (no added salt)
1 1/2 cups low-sodium vegetable or chicken broth 
1 cup whole milk (I substitute fat free evaporated milk)
1 t sriracha sauce
1 Tbsp fresh oregano leaves, chopped
1/2 cup (2 oz) blue cheese 

Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes.
Add the tomato and stock and bring to a simmer. Add the milk, sriracha sauce, and oregano and simmer for 10 to 15 minutes.
Add the blue cheese and blend soup in a blender or by using an immersion blender (you can also omit this step for a slightly chunky soup). Serve with additional sriracha and blue cheese, if desired.

Yield: 4 servings (about 1 1/3 cups each) 

Recipe Source - Prevention RD