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French Tomato Soup
Serves 4 |
An elevated tomato soup.
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Ingredients:
| 2 tablespoons extra-virgin olive oil |
| 1 onion, chopped |
| 1/2 teaspoon salt |
| Ground black peppe, to taste |
| 1/2 teaspoon dried basil |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon dried thyme |
| 2 lb fresh tomatoes, peeled, seeded and chopped |
| 1/4 cup dry vermouth |
| 2 cups vegetable broth |
| 1 tablespoon chopped fresh basil |
| 1 tablespoon chopped fresh oregano |
| 1 tablespoon chopped fresh thyme |
| 2 cloves garlic, thinly sliced |
| 1/4 teaspoon ground cinnamon |
| 5 oz crumbled Gorgonzola cheese |
Directions:
- Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir for 12 minutes, until onion is golden brown.
- Season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook for 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the broth.
- Reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook for 20 minutes, stirring occasionally.
- Sprinkle cinnamon over the soup, and ladle into bowls. Top each serving with a spoonful of crumbled Gorgonzola cheese.
| Cooking Method: | Boil |
| Course: | Soup |
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