Tomato & Gorgonzola Soup

Submitted 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
• Ingredients: 11
• Serves: 4

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

directions

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

Reviews

[iris5555]

Great soup. Love the flavor the gorgonzola adds to it. I used fresh tomatoes (using Roma tomatoes instead of paste) and found the soup cooked very quickly and tastes great.