Tomato Gorgonzola Soup Recipe

Name: Tomato Gorgonzola Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 large yellow onions, chopped; 4 cloves garlic, chopped; 3 tablespoons all-purpose flour; 2 ounces (1/4 cup) cognac; 1 1/2 pounds red-skinned potatoes, peeled and quartered; 4 cups low-sodium chicken broth; 1 35 -ounce can whole peeled tomatoes, crushed, juices reserved; 2 3/4 cups heavy cream; 2/3 cup crumbled gorgonzola cheese, plus more for garnish; 2/3 cup fresh basil, plus more for garnish; Kosher salt and freshly ground pepper; 2 teaspoons cider vinegar

Servings: persons

3 tablespoons unsalted butter
2 large yellow onions, chopped
4 cloves garlic, chopped
3 tablespoons all-purpose flour
2 ounces (1/4 cup) cognac
1 1/2 pounds red-skinned potatoes, peeled and quartered
4 cups low-sodium chicken broth
1 35 -ounce can whole peeled tomatoes, crushed, juices reserved
2 3/4 cups heavy cream
2/3 cup crumbled gorgonzola cheese, plus more for garnish
2/3 cup fresh basil, plus more for garnish
Kosher salt and freshly ground pepper
2 teaspoons cider vinegar

1
Melt the butter in a large stockpot over medium heat.
2
Add the onions and cook until softened, about 5 minutes.
3
Add the garlic and cook until fragrant, about 2 minutes.
4
Add the flour and cook until lightly toasted, about 2 minutes.
5
Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
6
Add the potatoes and broth to the stockpot and bring to a boil.
7
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
8
Add the tomatoes and their juices, cream, gorgonzola and basil.
9
Season with salt and pepper.
10
Using an immersion blender, or in batches in a blender, puree until smooth.
11
Add the vinegar and serve in warm bowls with more basil and gorgonzola.
12
Photograph by Yunhee Kim

1322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 large yellow onions, chopped, 4 cloves garlic, chopped, 3 tablespoons all-purpose flour, and more.

Yes, Tomato Gorgonzola Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Gorgonzola Soup

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