Creamy Tomato Gorgonzola Soup: A Decadent Twist on a Classic

Tomato soup is a timeless comfort food, evoking memories of childhood lunches and cozy evenings. But sometimes, we crave something a little more… sophisticated. Enter Creamy Tomato Gorgonzola Soup – a recipe that elevates the humble tomato soup to a gourmet experience. The bright acidity of tomatoes perfectly complements the sharp, tangy bite of Gorgonzola cheese, creating a flavor symphony that will tantalize your taste buds. This soup is surprisingly easy to make, requiring minimal effort but delivering maximum flavor. It’s perfect for a weeknight dinner, a weekend lunch, or even a special occasion appetizer. Get ready to impress yourself and your loved ones with this unbelievably delicious and surprisingly simple soup!

## Why This Recipe Works

This recipe isn’t just about throwing tomatoes and cheese together. It’s about carefully layering flavors and textures to create a harmonious dish. Here’s why it works:

* **The Tomato Base:** We start with a robust tomato base, using a combination of canned crushed tomatoes and tomato paste. Crushed tomatoes provide the bulk of the flavor and texture, while tomato paste adds depth and richness. Roasting the tomatoes beforehand intensifies their sweetness and adds a subtle smoky note.
* **The Gorgonzola Magic:** Gorgonzola cheese is the star of the show, adding a unique creamy, sharp, and tangy flavor that elevates the soup beyond ordinary tomato soup. We use it in two ways: a portion is melted into the soup for a creamy, cheesy base, and the rest is crumbled on top as a garnish for added flavor and texture.
* **The Aromatic Foundation:** Aromatic vegetables like onion, garlic, and carrots form the foundation of the soup’s flavor. Sautéing them in olive oil before adding the tomatoes releases their natural sweetness and creates a fragrant base.
* **The Creamy Texture:** A touch of heavy cream adds richness and creaminess to the soup, creating a velvety smooth texture that is simply irresistible. You can substitute half-and-half or even coconut milk for a lighter option.
* **The Seasoning Balance:** The right balance of herbs and spices is crucial for enhancing the flavors of the tomatoes and Gorgonzola. We use dried oregano and basil for a classic Italian touch, along with a pinch of red pepper flakes for a subtle kick.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to create this delectable soup:

* **Tomatoes:** 2 pounds Roma tomatoes, halved
* **Olive Oil:** 3 tablespoons, divided
* **Onion:** 1 medium, chopped
* **Carrot:** 1 medium, chopped
* **Garlic:** 3 cloves, minced
* **Tomato Paste:** 2 tablespoons
* **Crushed Tomatoes:** 28 ounces (one large can)
* **Vegetable Broth:** 4 cups
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste)
* **Heavy Cream:** 1/2 cup
* **Gorgonzola Cheese:** 4 ounces, divided (about 2 ounces for melting into the soup and 2 ounces for garnish)
* **Salt and Black Pepper:** To taste
* **Fresh Basil Leaves:** For garnish (optional)

## Equipment You’ll Need

* **Baking Sheet:** For roasting the tomatoes.
* **Large Pot or Dutch Oven:** For cooking the soup.
* **Immersion Blender or Regular Blender:** For pureeing the soup.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions

Follow these detailed instructions to create your own Creamy Tomato Gorgonzola Soup:

**Step 1: Roast the Tomatoes**

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the halved Roma tomatoes on the prepared baking sheet, cut-side up.
3. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
4. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.

**Step 2: Sauté the Aromatics**

1. While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and carrot and sauté for 5-7 minutes, or until softened.
3. Add the minced garlic and cook for another minute, or until fragrant.

**Step 3: Build the Soup Base**

1. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
2. Add the roasted tomatoes (including any juices from the baking sheet), crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes.
3. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.

**Step 4: Puree the Soup**

1. Remove the soup from the heat and use an immersion blender to puree it until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and puree until smooth (be cautious when blending hot liquids).
2. Return the pureed soup to the pot.

**Step 5: Add the Cream and Gorgonzola**

1. Stir in the heavy cream and 2 ounces of the Gorgonzola cheese.
2. Heat gently until the Gorgonzola is melted and the soup is heated through, being careful not to boil.
3. Taste and adjust seasoning with salt and pepper as needed.

**Step 6: Serve and Garnish**

1. Ladle the soup into bowls.
2. Crumble the remaining 2 ounces of Gorgonzola cheese over the top of each bowl.
3. Garnish with fresh basil leaves, if desired.
4. Serve immediately and enjoy!

## Tips and Variations

* **Roasting the Tomatoes:** Don’t skip the roasting step! It really intensifies the flavor of the tomatoes and adds a wonderful depth to the soup. If you’re short on time, you can use canned roasted tomatoes, but the flavor won’t be quite as intense.
* **Spice Level:** Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit them altogether. For a spicier kick, add a pinch of cayenne pepper.
* **Creamy Alternatives:** If you’re looking for a lighter option, you can substitute half-and-half or even coconut milk for the heavy cream. Coconut milk will add a slightly sweet flavor to the soup.
* **Vegetarian/Vegan:** This recipe is easily adaptable to be vegetarian or vegan. Simply use vegetable broth and omit the Gorgonzola cheese. You can add a dollop of vegan cream cheese or cashew cream for a similar creamy texture.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as celery, zucchini, or bell peppers. Sauté them along with the onion and carrot.
* **Add Protein:** For a heartier soup, you can add cooked chicken, sausage, or chickpeas.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Freezing:** Creamy soups don’t always freeze well, as the cream can sometimes separate upon thawing. However, you can freeze the soup before adding the cream and Gorgonzola. Thaw completely, then reheat and stir in the cream and cheese before serving.
* **Serving Suggestions:** Serve this soup with grilled cheese sandwiches, crusty bread, or a side salad for a complete meal. It also makes a delicious appetizer for a dinner party.

## Perfect Pairings

To truly elevate your Creamy Tomato Gorgonzola Soup experience, consider these perfect pairings:

* **Grilled Cheese Sandwich:** The classic pairing! A grilled cheese sandwich with sharp cheddar or provolone cheese complements the soup perfectly.
* **Crusty Bread:** A crusty baguette or sourdough bread is perfect for dipping into the creamy soup.
* **Side Salad:** A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the rich soup.
* **Wine:** A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well with the acidity of the tomatoes and the sharpness of the Gorgonzola.

## Gorgonzola Cheese: A Deep Dive

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It’s known for its distinctive sharp, tangy flavor and creamy texture. There are two main types of Gorgonzola:

* **Gorgonzola Dolce (Sweet Gorgonzola):** This type is younger and milder in flavor, with a softer, creamier texture. It has a more delicate flavor and less pronounced blue veining.
* **Gorgonzola Piccante (Spicy Gorgonzola):** This type is aged longer and has a stronger, more pungent flavor, with more pronounced blue veining. It has a firmer texture and a more intense aroma.

For this recipe, either type of Gorgonzola will work, but I personally prefer Gorgonzola Dolce for its milder flavor and creamier texture. It melts more easily into the soup and provides a more balanced flavor profile.

## Nutritional Information (Approximate)

* **Serving Size:** 1 cup
* **Calories:** 300-350
* **Fat:** 20-25g
* **Saturated Fat:** 12-15g
* **Cholesterol:** 60-70mg
* **Sodium:** 500-600mg
* **Carbohydrates:** 20-25g
* **Fiber:** 3-4g
* **Sugar:** 10-12g
* **Protein:** 8-10g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

Creamy Tomato Gorgonzola Soup is a delightful and sophisticated twist on a classic favorite. The combination of sweet, tangy, and creamy flavors is simply irresistible. This recipe is easy to make, customizable to your preferences, and perfect for any occasion. So, gather your ingredients, follow the steps, and prepare to enjoy a bowl of pure comfort and deliciousness! This soup is not just a meal; it’s an experience. It’s a warm hug on a cold day, a burst of flavor in every spoonful, and a testament to the power of simple ingredients transformed into something extraordinary. Don’t be surprised if this becomes your new go-to soup recipe. Enjoy!

## Frequently Asked Questions (FAQ)

**Q: Can I use canned tomatoes instead of fresh tomatoes?**
A: Yes, you can substitute 2 (28-ounce) cans of diced or crushed tomatoes for the fresh tomatoes. However, roasting fresh tomatoes will give the soup a richer, more intense flavor.

**Q: Can I make this soup vegan?**
A: Yes, simply use vegetable broth, omit the Gorgonzola cheese, and substitute the heavy cream with coconut milk or cashew cream. You can also add a dollop of vegan cream cheese for extra creaminess.

**Q: Can I freeze this soup?**
A: Creamy soups don’t always freeze well, as the cream can sometimes separate upon thawing. However, you can freeze the soup before adding the cream and Gorgonzola. Thaw completely, then reheat and stir in the cream and cheese before serving.

**Q: What can I serve with this soup?**
A: This soup pairs well with grilled cheese sandwiches, crusty bread, a side salad, or a crisp white wine.

**Q: Can I use a different type of cheese?**
A: While Gorgonzola is the star of this recipe, you can experiment with other cheeses such as blue cheese, goat cheese, or Parmesan cheese. Keep in mind that the flavor profile will change depending on the cheese you use.

**Q: How long does this soup last in the refrigerator?**
A: This soup will last for up to 3 days in the refrigerator.

**Q: Is this soup spicy?**
A: The recipe calls for 1/4 teaspoon of red pepper flakes, which adds a subtle kick. You can adjust the amount of red pepper flakes to your liking or omit them altogether for a milder soup.

**Q: Can I use a regular blender instead of an immersion blender?**
A: Yes, you can use a regular blender to puree the soup. However, be cautious when blending hot liquids, as they can create pressure inside the blender. Work in batches and vent the blender lid to prevent splattering.

**Q: What if I don’t have vegetable broth?**
A: You can substitute chicken broth or water for vegetable broth. However, vegetable broth will give the soup a richer, more complex flavor.

**Q: Can I add other vegetables to this soup?**
A: Yes, feel free to add other vegetables such as celery, zucchini, or bell peppers. Sauté them along with the onion and carrot.

**Q: Can I add protein to this soup?**
A: Yes, for a heartier soup, you can add cooked chicken, sausage, or chickpeas.

**Q: The soup is too thick. How can I thin it out?**
A: Add more vegetable broth or water to thin the soup to your desired consistency.

**Q: The soup is too thin. How can I thicken it?**
A: You can thicken the soup by simmering it for a longer period of time to allow some of the liquid to evaporate. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup and simmer until thickened.

**Q: Can I use different herbs?**
A: Yes, feel free to experiment with other herbs such as thyme, rosemary, or parsley. Add them to the soup along with the oregano and basil.