About this recipe: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.
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
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Method Prep:25min › Cook:35min › Ready in:1hr
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.
Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.
Substitute 2 x 400g tins of chopped tomatoes with juice for fresh tomatoes.