Tomato Gorgonzola Soup

My new favorite magazine is Food Network, I love it! This was in one of the issues I got and thought it looked great.

A few weeks ago Adam was wonderful enough to buy me this dutch oven at Macys for only $35 so I decided I now had NO excuse not to make this soup. This soup was rather easy to throw together also.

It had great flavor, and was very yummy, but both Adam and I thought it needed some crunch, some meat, pasta, or rice of some sort. But will make it again. I just realized as I was posting the recipe that we forgot to add the vinegar… opps it was good without it.

Tomato Gorgonzola Soup (From:Food Network Magazine Nov/Dec 2008)

• 3 tablespoons unsalted butter
• 2 large yellow onions, chopped
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 2 ounces (1/4 cup) cognac
• 1 1/2 pounds red-skinned potatoes, peeled and quartered
• 4 cups low-sodium chicken broth
• 1 35-ounce can whole peeled tomatoes, crushed, juices reserved
• 2 3/4 cups heavy cream
• 2/3 cup crumbled gorgonzola cheese, plus more for garnish
• 2/3 cup fresh basil, plus more for garnish
• Kosher salt and freshly ground pepper
• 2 teaspoons cider vinegar

Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.

Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

Tagged as: Soup