Tomato Gorgonzola Soup
This tomato gorgonzola soup strikes the perfect balance between bright acidity and creamy richness. Simple ingredients come together to create a comforting, slightly indulgent dish that feels elevated without requiring much effort.
Ingredients
Main Ingredients
- 2 cups tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 100 g gorgonzola cheese, crumbled
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and slightly translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomatoes and broth, then bring to a gentle simmer.
- Let the soup simmer for 15–20 minutes to develop flavor.
- Blend the soup until smooth, or leave slightly chunky if preferred.
- Lower the heat and gradually add the gorgonzola cheese, stirring gently.
- Stir until the cheese is fully melted and incorporated.
- Season with salt and pepper to taste, then serve warm.
Notes
Add a splash of cream for extra richness or a pinch of sugar to balance acidity if needed. Keep the heat low when adding cheese to avoid a grainy texture. This soup tastes even better the next day as the flavors settle and deepen.