Wednesday, September 19, 2007
Wednesday Kitchen: Harry's Tomato and Gorgonzola Soup
It’s cool and rainy where I live in Oregon today - perfect weather for tomato soup, which is what we're having for dinner. This recipe is quick and easy to make. It’s nothing special until you add the gorgonzola and then it’s quite delicious.
Harry’s Tomato and Gorgonzola Soup
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
2 tablespoons vegetable oil
1 large clove garlic, minced
28 ounces canned diced tomatoes, undrained
2 tablespoons tomato paste (I often omit this)
1 cup water or more
1 heaping tablespoon minced fresh basil
1 teaspoon granulated sugar
4 ounces Gorgonzola cheese, crumbled or shredded (about 1 cup)
Salt and pepper to taste
In a heavy pot or Dutch oven over medium heat, sauté the onion, celery and carrot in the oil until the onion is soft. Stir in the garlic and sauté until fragrant, being careful not to brown the garlic. Add the tomatoes and their juices, tomato paste, 1 cup water, basil and sugar. Bring to a simmer and cook until the carrots are soft or tender-crisp. Remove from heat, add the cheese, cover for 2 to 3 minutes and then stir until the cheese is melted and well-blended. Add more water if you prefer a thinner consistency, and salt and pepper to taste. Soup can be reheated, if desired.
Note: While fresh is best, using good-quality canned tomatoes is fine.