Tomato & Gorgonzola Soup

Name: Tomato & Gorgonzola Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup onion, diced; 1/4 cup celery, diced; 1/4 cup carrot, diced; 2 tablespoons vegetable oil; 1 garlic clove, minced; 28 ounces canned tomatoes, chopped and undrained; 2 tablespoons tomato paste; 1 cup water; 1 tablespoon fresh basil, minced; 1 teaspoon granulated sugar; 4 ounces gorgonzola, crumbled

(1)

Recipe by Jean R

From The Oregonian's FOODday section. Quick and easy to put together. I made it for a group of friends and they really enjoyed it.

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup onion, diced
¹⁄₄

cup celery, diced
¹⁄₄

cup carrot, diced
2

tablespoons vegetable oil
1

garlic clove, minced
28

ounces canned tomatoes, chopped and undrained
2

tablespoons tomato paste
1

cup water
1

tablespoon fresh basil, minced
1

teaspoon granulated sugar
4

ounces gorgonzola, crumbled

DIRECTIONS

In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
Stir in the garlic and saute briefly, about 30 seconds.
Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.

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