This Tomato Gorgonzola Soup is a luxurious twist on the classic tomato soup, bringing together the rich, creamy flavors of Gorgonzola cheese with the tangy, robust taste of ripe tomatoes. Perfect for a cozy evening or as a starter to an elegant meal, this soup is both comforting and sophisticated. The Gorgonzola adds a creamy texture and a slightly pungent flavor that pairs beautifully with the sweetness of the tomatoes. Serve it with crusty bread or a light salad for a complete and satisfying dish.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and broth, stirring to combine. Add the dried basil and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add Cream and Gorgonzola: Stir in the heavy cream and crumbled Gorgonzola cheese. Continue to cook over low heat, stirring frequently, until the cheese is melted and the soup is creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot with a side of crusty bread.
Enjoy your rich and flavorful Tomato Gorgonzola Soup!
