Tomato Gorgonzola Soup

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Tomato Gorgonzola Soup is a creamy and luxurious dish that combines the vibrant taste of ripe tomatoes with the bold, tangy flavors of Gorgonzola cheese. This soup is perfect for cozy evenings, impressing guests, or simply enjoying a satisfying bowl of comfort food. Its rich texture and exquisite flavor profile make it a must-try recipe for anyone who loves bold, creamy soups.

Why You’ll Love This Recipe

This Tomato Gorgonzola Soup is quick to make and delivers gourmet-level results with minimal effort. The blend of sweet tomatoes and creamy Gorgonzola creates a balanced dish that’s both hearty and sophisticated. Whether served with crusty bread or as a starter, it’s sure to be a crowd-pleaser. Plus, it’s easy to customize to suit dietary needs or flavor preferences.

Ingredients

• Olive oil: 2 tablespoons, for sautéing.
• Onion: 1 medium, finely chopped, for a flavorful base.
• Garlic cloves: 3, minced, to enhance the depth of flavor.
• Crushed tomatoes: 4 cups, for the soup’s foundation.
• Vegetable or chicken broth: 2 cups, to adjust the consistency.
• Heavy cream: 1 cup, for richness.
• Gorgonzola cheese: 1 cup, crumbled, for its distinct, tangy taste.
• Basil leaves: A handful, fresh and chopped, for garnish.
• Salt and pepper: To taste, for seasoning.
• Optional: Red chili flakes for a hint of heat.

Step-by-Step Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
2. Add Tomatoes: Stir in the crushed tomatoes and cook for 10 minutes, allowing the flavors to meld.
3. Simmer: Pour in the broth, season with salt and pepper, and bring the mixture to a simmer. Let it cook for 15-20 minutes.
4. Blend: Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, then return to the pot.
5. Incorporate Cream: Stir in the heavy cream and cook for another 5 minutes, ensuring the soup doesn’t boil.
6. Add Gorgonzola: Gradually stir in the Gorgonzola cheese until melted and fully incorporated.
7. Serve: Ladle the soup into bowls and garnish with fresh basil and optional chili flakes.

Serving Suggestions

Pair this soup with warm, crusty bread, garlic croutons, or a simple side salad for a complete meal. It’s also excellent served as a starter for a multi-course dinner.

Variations

• Vegetarian: Ensure the broth is vegetable-based.
• Spicy: Add red chili flakes or a dash of hot sauce.
• Herbal Twist: Add thyme or oregano for additional earthy flavors.
• Lower Fat: Use milk or a non-dairy alternative instead of heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQ

• Can I use a different cheese? Yes, blue cheese or even feta can be substituted for Gorgonzola.
• Can I make it dairy-free? Use coconut cream instead of heavy cream and nutritional yeast for a cheesy flavor.
• How do I make the soup thicker? Simmer longer to reduce liquid or add a bit of cornstarch slurry.
• Can I use fresh tomatoes? Absolutely! Roast them beforehand for an even deeper flavor.