Tomato Basil Gorgonzola Soup

and ten more tomato soup variations

I never tire of homemade tomato soup. Most of my life, I was not a lover of tomato soup. There was a turning point in my life when my sister somehow convinced me to try it again. The day I made Tomato Blue Cheese Soup was a momentous occasion for me. It’s turned me into an avid lover of tomato soup. I’ve made countless batches of tomato soup since then, putting a different spin on each one and savoring every drop, dunking or topping my soup with a grilled cheese sandwich or some cheesy garlic toast. I still can’t stand the canned tomato soup and I scoff at some of the restaurant versions of tomato soup that I’ve tried, but when I can sit down to a bowl of homemade tomato soup–that is a treasured moment for me.

I added some of my homemade tomato paste to this soup and oh did it add a wonderful thick, creamy texture and intensity of tomato flavor that just took this soup over the top. I will likely subject you to at least one or two more tomato soup recipes yet this fall because I have yet to finish off the tomato bounty from the garden.

Tomato Basil Gorgonzola Soup

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 1 quart of soup 1x

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Ingredients

Scale 1x2x3x

• 1.5 – 1.75 lb of tomatoes, peeled and cored (weighed after peeling/coring)
• 1/2 of a sweet onion, peeled and chopped into large chunks
• 2 – 3 cloves garlic, peeled
• 1 Tablespoon olive oil
• 1 cup chicken or vegetable broth
• 1 bay leaf
• 3 – 4 Tablepoons tomato paste (I used my homemade tomato paste – recipe here)
• About 1/4 – 1/3 cup fresh basil leaves
• About 1/4 cup gorgonzola cheese crumbles

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Instructions

1. Fill a medium saucepan most of the way with water, bring to a boil, then using a tongs, lower each tomato into the pan and let bathe for about 20 seconds. Remove with tongs and set on a clean kitchen towel. Repeat until all the tomatoes have had a little bath. The peels should pull off the tomatoes very easily.
2. Peel and core the tomatoes and weigh them–you should have 1.5 – 1.75 lb. of tomatoes.
3. Put the onion chunks and garlic in a food processor or handi chopper and process to chop into small chunks.
4. Pour the hot water out of the saucepan and set back on the burner over medium heat. Once it’s hot, add the olive oil, then the onion/garlic. Saute for several minutes until the onion is translucent and soft.
5. Add the tomatoes, broth, bay leaf and tomato paste to the pan. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat to cool slightly.
6. Remove the bay leaf, then puree the soup with the basil leaves and gorgonzola cheese in a blender or food processor. Add salt & fresh ground pepper to taste.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Ten More Fabulous Tomato Soup Recipes

If you’re not into Gorgonzola, I’ve got other options for you! Making this list brought back some very delicious memories.

1.  Sausage Zucchini Tomato Soup
2. Roasted Eggplant & Tomato Soup with Fresh Herbs
3. Creamy Romesco Tomato Lentil Soup
4. Tomato White Cheddar Gnocchi Soup
5. Roasted Tomato Bacon Soup
6. Tomato Basil Ricotta Soup
7. Sunshine Soup {Yellow Tomato Basil Soup}
8. Heirloom Tomato Bruschetta Soup
9. Herbed Tomato White Cheddar Soup
10. Fresh Tomato & Blue Cheese Soup

This post was shared at Real Food Friday, What to Do Weekends, Weekend Potluck, Munching Monday, Treasure Box Tuesday, Totally Talented Tuesday, Tuesday’s Table, Simple Supper Tuesday and Bloggers Brags Pinterest Party.