- 2 tablespoons extra-virgin olive oil, or more as needed
- 1 large onion, chopped
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 pounds fresh tomatoes - peeled, seeded and chopped
- 1/4 cup dry vermouth, or to taste
- 2 cups chicken broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon freshly ground cinnamon
- 1 (4 ounce) container crumbled Gorgonzola cheese
- 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.
04/27/2018
recipepes.com
'No Soup For You' French Tomato Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
