'No Soup For You' French Tomato Soup
Ingredients1 h servings 170
- 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.
- 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.
Per Serving: 170 calories; 10.4 10.9 6.1 22 710 Full nutrition
ReviewsRead all reviews 7
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. Se...
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...
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 ca...
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...
This was an excellent way to use up fresh tomatoes left over from fall canning.
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....