There’s always an exception to every rule, and my spicy tomato soup recipe is it. It’s one soup that can be made all year round because canned San Marzanos are consistently good. This is a dish, God, I’ve been making it since my time at Players nearly twenty years ago. It’s so easy and so delicious that it was my long-time chef Frankie Rogers’ go-to soup, the get-myself-out-of-the-weeds soup. San Marzano tomatoes, some aromatic vegetables, sriracha sauce (one of my favorite condiments, available in most supermarkets in the ethnic aisle and in Asian markets) for heat, and blue cheese for richness. It comes together in no time.