Tomato Gorgonzola Soup

"Creamy Tomato Gorgonzola Soup, a rich and flavorful recipe perfect for a cozy evening
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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. Additionally, it can be easily customized to accommodate dietary requirements or personal flavor preferences.

Ingredients

  • Olive oil: 2 tablespoons, for sautéing.
  • Onion: One medium-sized, finely chopped, to create 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 to add a subtle touch of heat.

Step-by-Step Instructions

  1. Sauté Aromatics: Place olive oil in a large pot and set it on medium. 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: Blend the soup with an immersion blender until it achieves a smooth consistency. If using a standard blender, blend in batches and then return the mixture 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: Incorporate red chili flakes or a splash of hot sauce for added heat.
  • Herbal Twist: Add thyme or oregano for additional earthy flavors.
  • Lower Fat: Use milk or a non-dairy alternative instead of heavy cream.

Storage

Place leftovers sealed 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.

Tomato Gorgonzola Soup

Tomato Gorgonzola Soup

Course: Lunch
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • Olive oil: 2 tablespoons
    Onion: 1 medium, finely chopped
    Garlic cloves: 3, minced
    Crushed tomatoes: 4 cups
    Vegetable or chicken broth: 2 cups
    Heavy cream: 1 cup
    Gorgonzola cheese: 1 cup, crumbled
    Basil leaves: A handful, fresh and chopped
    Salt and pepper: To taste
    Optional: Red chili flakes

Directions

  • Place olive oil in a large pot and set it on medium. Add the onion and garlic, then sauté for approximately 5 minutes until softened.
  • Add crushed tomatoes to the pot, stir well, and cook for 10 minutes.
  • Pour in the broth, season with salt and pepper, and bring to a simmer. Let it cook for 15-20 minutes.
  • Use an immersion blender to purée the soup until it achieves a smooth, velvety consistency. If using a regular blender, process in batches and return to the pot.
  • Stir in the heavy cream and cook on low heat for 5 minutes without boiling.
  • Add Gorgonzola cheese, stirring until melted and fully incorporated.
  • Serve the soup warm, garnished with fresh basil and optional red chili flakes.

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.

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