Tomato Gorgonzola Soup

Name: Tomato Gorgonzola Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 35 whole peeled tomatoes, crushed, juices reserved; 2 teaspoons cider vinegar; 59 milliliters ounces cognac; 3 Tbsps all-purpose flour; 158 milliliters fresh basil, plus more for garnish; 4 cloves garlic, chopped; 158 milliliters crumbled gorgonzola cheese, plus more for garnish; 651 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 946 milliliters low-sodium chicken broth; 680 grams red-skinned potatoes, peeled and quartered; 3 Tbsps unsalted butter; 2 larges yellow onions, chopped

Tomato Gorgonzol If you have red-skinned potatoes, heavy cream, gorgonzola cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Melt the butter in a large stockpot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onions and cook until softened, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant, about 2 minutes.

Ingredients you will need

Garlic

Add the flour and cook until lightly toasted, about 2 minutes.

Ingredients you will need

All Purpose Flour

Add the cognac and scrape the pan with a wooden spoon to release any browned bits.

Ingredients you will need

Cognac

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Potato

Broth

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper