Tomato Gorgonzola soup

Robin Lieneke

By
@icook65

You have to be a blue cheese lover on this one. Smooth and creamy. Perfect on a cool fall day.


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Comments:

Serves:

2-3

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
1
small onion finely chopped
1 clove
garlic, minced
1 qt
tomatoes, with juice. home canned preferred
1 1/2 tsp
chicken base
2 Tbsp
sugar
1/4 tsp
baking soda
2 Tbsp
basil, fresh, chopped
1/2 tsp
oregano
1/2 c
heavy cream
1/2 c
gorgonzola cheese, crumbled
2 Tbsp
parsley minced

Directions Step-By-Step

1
Melt butter in a heavy saucepan and sauté onions 2-3 min til softened. Add garlic and sauté another 3 min. Roughly chop tomatoes if they are whole, reserving all juice.
2
Add tomatoes including all juice in jar. NOTE: if you use store bought canned or fresh ripe tomatoes you may want to add 1/2 cup or so of chicken broth.
3
Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Stir in cream and cheese reserving 3 tablespoons for garnish.
4
Blend using a stick blender until smooth. Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
Hashtags: #tomatoes, #blue-cheese