tomato gorgonzola soup

Name: Tomato Gorgonzola soup
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 1 - small onion finely chopped; 1 clove(s) garlic, minced; 1 quart(s) tomatoes, with juice. home canned preferred; 1 1/2 teaspoon(s) chicken base; 2 tablespoon(s) sugar; 1/4 teaspoon(s) baking soda; 2 tablespoon(s) basil, fresh, chopped; 1/2 teaspoon(s) oregano; 1/2 cup(s) heavy cream; 1/2 cup(s) gorgonzola cheese, crumbled; 2 tablespoon(s) parsley minced

(1 RATING)

19 Pinches 1 Photo

Robin Lieneke

Chamois, MO

Updated on Oct 13, 2014

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

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2-3 serving(s)

Ingredients

2 tablespoons butter
1 - small onion finely chopped
1 clove garlic, minced
1 quart tomatoes, with juice. home canned preferred
1 1/2 teaspoons chicken base
2 tablespoons sugar
1/4 teaspoon baking soda
2 tablespoons basil, fresh, chopped
1/2 teaspoon oregano
1/2 cup heavy cream
1/2 cup gorgonzola cheese, crumbled
2 tablespoons parsley minced

How To Make tomato gorgonzola soup

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.

Step 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.
Step 3

Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Using a stick blender, blend until smooth. Stir in cream and cheese reserving 3 tablespoons for garnish.
Step 4

Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.
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