John Myers
Gorgonzola Tomato Soup
The perfect gorgonzola tomato soup recipe with a picture and simple step-by-step instructions.
- 500 g Tomatoes
- 2 Shallots
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1,5 tbsp Rapeseed oil
- 0,5 tsp Dried rosemary
- 0,5 tsp Dried oregano
- 500 ml Vegetable broth
- Salt and pepper
- 1 small Zucchini
- 25 g Gorgonzola
- Scald the tomatoes with boiling water. Quench, peel and cut into large pieces. Finely dice shallots. Peel off the garlic clove and roughly chop.
- Heat 1 tablespoon of oil in a saucepan, sauté shallots in it until translucent. Add garlic and dried herbs, tomato paste and tomatoes, let simmer briefly. Pour the vegetable stock over the top and let simmer, covered, for about 20 minutes. Allow the soup to cool slightly and purée finely with a hand blender. Season with salt and pepper.
- Wash the zucchini, pat dry and cut into small sticks. In a pan, fry the remaining oil (1/2 tbsp) all around. Pluck the gorgonzola into large pieces. Arrange the soup with zucchini and gorgonzola and serve.
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