They always say you can judge a good cook by their soup. If that’s the case, then you want to be judged by a warm bowl of this soup. My Tomato-Basil Soup with Gorgonzola Cheese combines the classic pairing of sweet tomatoes with fresh basil in a smooth puree, with one twist: creamy, crumbled Gorgonzola cheese is added into the mix. Just a touch of this dreamy Italian blue cheese really adds a certain je ne sais quoi to this lovely summertime soup.
(To view this recipe, click on the blue title of the blog post above*)
Tomato-Basil Soup with Gorgonzola
Ingredients:
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 1 small yellow onion, diced
- 2 garlic cloves, sliced
- 1-(28 oz.) can whole peeled tomatoes
- Salt & Pepper
- ½ cup fresh basil leaves, torn (plus more cut in a chiffonade for garnish)
- 2 oz. Gorgonzola cheese, crumbled (plus more for garnish)
- 1 cup chicken stock
Directions:
- In a soup pot heat the oil and the red pepper flakes over medium-high heat. Add in the onion and cook for 5 minutes; add in the garlic and cook an additional 1 minute. Add in the tomatoes, along with their juices, and season with ½ teaspoon salt and a grinding of fresh pepper. Reduce the heat to medium-low and cook this mixture for 5 minutes, stirring occasionally. Add in the torn basil and the crumbled cheese and cook for 1 more minute, until the basil is wilted.
- With an immersion blender, blend this mixture until smooth. Add in the chicken stock, reduce the heat to low, and cook for an additional 15 minutes.
- Garnish each bowl with crumbled cheese and a sprinkling of fresh basil.
Tagged: basil, blue cheese, canned tomatoes, chicken stock, fresh basil, Gorgonzola cheese, soup, tomato soup, vegetarian, vegetarian soup, whole peeled tomatoes
I may try this with some of my homegrown tomatoes–as always thanks for the ideas.
Great idea Mrs. Jan– I have never tried it with fresh tomatoes, but I’m sure it will be just as tasty. Let me know how it turns out! Bon Appétit.