Gourmet tomato soup

    (10)
    1 hour

    If your garden or local market are bursting with fresh ripe tomatoes, make this French-inspired tomato soup flavoured with basil, oregano, thyme and a sprinkling of cinnamon. Add a spoonful of crumbled Gorgonzola cheese on top of each serving.


    4 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons extra-virgin olive oil, or more as needed
    • 1 large onion, chopped
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 900g fresh tomatoes - peeled, seeded and chopped
    • 60ml dry vermouth, or to taste
    • 475ml chicken stock
    • 1 tablespoon freshly chopped basil
    • 1 tablespoon freshly chopped oregano
    • 1 tablespoon freshly chopped thyme
    • 2 cloves garlic, thinly sliced
    • 1/4 teaspoon ground cinnamon
    • 100g crumbled Gorgonzola cheese, or to taste

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black pepper, dried basil, dried oregano and dried thyme. Cook until dried herbs are fragrant, about 1 minute, then mix in the tomatoes and vermouth. Bring to the boil, then stir in the chicken stock. Bring soup back to the boil and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme and garlic. Cover pot and cook until tomatoes are tender, about 20 minutes, stirring occasionally.
    2. Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.

    Notes

    Substitute 2 x 400g tins of chopped tomatoes with juice for fresh tomatoes.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (7)

    by
    14

    Whether this is a 3 or 4 (meaning 5) star recipe depends on who you want to believe, me or Hubs. Here's my 3-star take - this did NOT trip my trigger. It reminded me of a can of diced tomatoes (even tho' I did use fresh) with a boatload of herbs added. That's it... tomatoes and herbs. Moreover, I just didn't see topping this with gorgonzola and adding the cinnamon wasn't even a viable option. Gorgonzola and cinnamon? Three stars, I say - and that's withOUT the cinnamon and gorgonzola. At least Hubs agreed with me on that much anyway - no way was I going to serve him a bowl of soup with cinnamon and gorgonzola in it. "Thank you," he said. But he LOVED the soup, rating it 4 stars which, for anyone else, would mean 5. He said that most often tomato soups are pureed and include cream; that this was interesting and different for its chunkiness and herbiness. In the end, it doesn't matter what it's rated, really. It's a matter of description and individual tastes, pure and simple.  -  13 Jun 2012  (Review from Allrecipes US | Canada)

    by
    14

    This is delicious a great way to use fresh tomatoes. I revised it a little by letting it cool and then pureeing it. Then I rewarmed it and added about 1/2 cup to a little more heavy cream. Served it topped with grated parmesan cheese. It was very good before I changed it, but great after.  -  05 Aug 2011  (Review from Allrecipes US | Canada)

    by
    4

    Delicious. Passed it on to my mom right away. Notes: I halved a large sweet onion and sliced it thinly with the grain so it would stay together better during carmalization. I'd say I took the caramalization level to medium, ~20 minutes. I used a 28 oz can of crushed tomatoes, plus one large fresh tomato roughly chopped with skin on to add some brightness and texture. We don't mind a little skin in our soup and its faster. The cloves of garlic I used were very large, prob. closer to three regular sized. I used sweet vermouth because I prefer it. I omitted the fresh oregano, as I didn't have any on hand. I tried the soup at this point and it was already good, but it was the combination of cinnamon and Gorgonzola that drew me to this recipe in the first place. I love this combo with pears and red wine in risotto. My cinnamon is a particularly sweet variety so I used 1/8 tsp and stirred it into the soup after the cooking was done. I added Gorgonzola to the individual bowls prior to serving. The cinnamon added a subtle complexity and aroma that were just lovely and complemented the salty, nutty cheese beautifully. My husband, who doesnt like tomato soup, said this one was great. Thank you for this recipe.  -  28 Jun 2014  (Review from Allrecipes US | Canada)

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