I made this soup after a friend brought my family an entire bag of tomatoes from the farmers’ market. I hate for produce to go bad so I knew we needed to make something that would use a lot of tomatoes. Luckily, this recipe for Tomato Gorgonzola Soup does just that. Its flavors also compliment the changing of the seasons. Enjoy!
- 1 tablespoon olive oil
- 4 tomatoes (peeled and diced)
- 1/2 red gala apple (peeled, cored, diced)
- 1/2 yellow onion (diced)
- 2 tablespoons garlic (minced)
- 2 teaspoons bouillon
- 1 cup tomato juice
- 1 cup milk
- 2 tablespoons Delallo sweet basil tomato paste
- 4 ounces Gorgonzola cheese (crumbled)
- salt and pepper
1. In a large pan, heat the olive oil over medium high heat. Once hot, add onions and garlic and saute until tender.
2. Add in the peeled and diced tomatoes and peeled apple and saute for another 2-3 minutes stirring consistently.
3. Add the bouillon, tomato juice, milk, and tomato paste. Bring the mixture to a boil then turn the heat down.
4. Simmer for 10 minutes.
5. Add in the gorgonzola cheese stirring until melted and mixed. Simmer for another 5 minutes.
5. Take the soup off the stove and let it cool. Transfer to a blender and pulse until smooth. Season with salt and pepper.
TO NOTE: If you are looking to extend the shelf life of tomatoes, check out my post on how to store tomatoes.