Smoked Tomato Soup - cooking recipe

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)

Preparation

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.