'No Soup For You' French Tomato Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1 large onion, chopped
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 pounds fresh tomatoes – peeled, seeded and chopped
  • ¼ cup dry vermouth, or to taste
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, thinly sliced
  • ¼ teaspoon freshly ground cinnamon
  • 1 (4 ounce) container crumbled Gorgonzola cheese
  • Directions

  • Step 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 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a 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.

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  • Step 2

    Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.

  • Cook's Notes

    Substitute 1 28-ounce can of crushed whole tomatoes with juice for fresh tomatoes, if necessary.

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