Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Exotic spices and flavors of fresh tomatoes from the garden blend with onions, garlic, fresh herbs, dry vermouth and Gorgonzola cheese to present a gourmet soup to serve in an hour. Fills the kitchen with aromas of herbs and spices as it simmers. Serve with French bread or other crusty breads; just add a tossed salad with a mild balsamic vinegar and olive oil and a sprinkle of onion salt and pinch of sugar.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

170 calories; protein 6.1g; carbohydrates 10.9g; fat 10.4g; cholesterol 21.7mg; sodium 710.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
08/05/2011
This is delicious a great way to use fresh tomatoes. I revised it a little by letting it cool and then pureeing it. Then I rewarmed it and added about 1/2 cup to a little more heavy cream. Served it topped with grated parmesan cheese. It was very good before I changed it but great after. Read More
(15)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2011
This is delicious a great way to use fresh tomatoes. I revised it a little by letting it cool and then pureeing it. Then I rewarmed it and added about 1/2 cup to a little more heavy cream. Served it topped with grated parmesan cheese. It was very good before I changed it but great after. Read More
(15)
Rating: 4 stars
06/14/2012
Whether this is a 3 or 4 (meaning 5) star recipe depends on who you want to believe me or Hubs. Here's my 3-star take - this did NOT trip my trigger. It reminded me of a can of diced tomatoes (even tho' I did use fresh) with a boatload of herbs added. That's it... tomatoes and herbs. Moreover I just didn't see topping this with gorgonzola and adding the cinnamon wasn't even a viable option. Gorgonzola and cinnamon? Three stars I say - and that's withOUT the cinnamon and gorgonzola. At least Hubs agreed with me on that much anyway - no way was I going to serve him a bowl of soup with cinnamon and gorgonzola in it. "Thank you " he said. But he LOVED the soup rating it 4 stars which for anyone else would mean 5. He said that most often tomato soups are pureed and include cream; that this was interesting and different for its chunkiness and herbiness. In the end it doesn't matter what it's rated really. It's a matter of description and individual tastes pure and simple. Read More
(14)
Rating: 5 stars
06/28/2014
Delicious. Passed it on to my mom right away. Notes: I halved a large sweet onion and sliced it thinly with the grain so it would stay together better during carmalization. I'd say I took the caramalization level to medium 20 minutes. I used a 28 oz can of crushed tomatoes plus one large fresh tomato roughly chopped with skin on to add some brightness and texture. We don't mind a little skin in our soup and its faster. The cloves of garlic I used were very large prob. closer to three regular sized. I used sweet vermouth because I prefer it. I omitted the fresh oregano as I didn't have any on hand. I tried the soup at this point and it was already good but it was the combination of cinnamon and Gorgonzola that drew me to this recipe in the first place. I love this combo with pears and red wine in risotto. My cinnamon is a particularly sweet variety so I used 1/8 tsp and stirred it into the soup after the cooking was done. I added Gorgonzola to the individual bowls prior to serving. The cinnamon added a subtle complexity and aroma that were just lovely and complemented the salty nutty cheese beautifully. My husband who doesnt like tomato soup said this one was great. Thank you for this recipe. Read More
(5)
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Rating: 5 stars
07/26/2016
Have made this several times now. My family loves this! I add celery and zucchini. Substitute a dry white wine such as Savingaun Blanc for the vermouth. I find plum tomatoes work best but sometimes add heirloom or whatever fresh garden tomatoes I have on hand. Don't bother to peel any of them. Haven't tried it with the Gorgonzola. I find the flavor and aroma of the fresh veggies and herbs to be enough. Add a slice of crustry bread and you've got a meal. Read More
(1)
Rating: 4 stars
09/06/2017
This was an excellent way to use up fresh tomatoes left over from fall canning. Read More
Rating: 5 stars
10/31/2014
Wonderful soup! Made it as per recipe except I used 1/2 cup sweet vermouth and added 1/4 teaspoon cardamom. Would make it again! Read More
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Rating: 5 stars
03/29/2015
I love this recipe! I made it with garbanzo beans and fresh green garlic and it turned out fantastic. The gorgonzola and cinnamon really took the flavors of this soup to a whole different level. This soup (like any tomato based soup) goes from good to fantastic with the right tomatoes. Don't use conventional grocery store tomatoes if you want the best flavor! I'm definitely making this soup again. Read More
Rating: 5 stars
10/02/2020
Used feta instead of gorgonzola Read More